Fried Pork Sausages with Potato Salad

Ingredients

• 750 g firm boiling potatoes
• 0.5 head of endive or frisée lettuce
• 1 large onion
• 250 ml vegetable broth
• 1.5 tbsp coarse mustard
• 5 tbsp vinegar
• 5 tbsp Rapeseed Oil
• Salt
• white pepper
• 4 pork sausages
• 3 tbsp Milk (1.5% fat)
• 1 tsp butter

Instructions

1. 1.

   Wash the potatoes and boil them with skins on until tender in a small amount of water. Drain, rinse with cold water, peel, and slice into very thin rounds while still warm.

2. 2.

   While the potatoes cook, wash, trim, dry, and finely shred the endive lettuce. Peel and finely chop the onion.

3. 3.

   Bring the broth to a boil in a pot, then remove from heat. Whisk mustard, vinegar, and 4 tbsp oil into the broth with a whisk.

4. 4.

   Combine hot potatoes with onions and about two‑thirds of the salad sauce, seasoning generously with salt and pepper. Mix the remaining endive with the rest of the sauce, also seasoning with salt and pepper.

5. 5.

   Cover both salads at room temperature for about an hour to meld flavors, then combine them together and taste again, adjusting salt and pepper as needed.

6. 6.

   Coat the pork sausages in milk. Heat butter and remaining oil in a pan. Fry each side of the sausages for about 3 minutes until golden brown. Serve hot with the salad.