Ingredients
- 600 g Pokka Reindeer Grill Sausage
- mustard, to serve
- 800 g waxy potatoes
- 1 red onion
- 1 bunch of dill
- 3 tbsp rapeseed oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp sugar
- salt and freshly ground black pepper
Method
- Boil the potatoes in their skins in salted water for about 20 minutes, until just tender. Drain and let them cool slightly.
- Whisk the oil, vinegar, Dijon mustard and sugar together and season with salt and pepper. Finely chop the red onion and the dill.
- Peel the potatoes if you like and slice or halve them while still warm. Toss them gently with the dressing and onion, so the warm potatoes soak up the flavours, then fold in the dill.
- Heat the barbecue to a medium heat, or use a griddle pan. Grill the sausages for 8–12 minutes, turning often, until browned and piping hot all the way through (at least 70 °C in the centre). A medium rather than fierce heat keeps the skins from bursting.
- Serve the sausages with mustard and the potato salad.
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