Grilled Sausages with Potato Salad and Red Wine Sauce

Ingredients

• 500 g waxy potatoes
• Salt
• 2 red onions
• 3 tbsp olive oil
• 1 tbsp mustard seeds
• 150 ml Vegetable broth
• 3 tbsp red wine vinegar
• pepper (ground)
• 3 shallots
• 2 tbsp plant oil
• 300 ml dry red wine
• 200 ml vegetable stock
• 1 bay leaf
• 2 juniper berries
• 1 sprig thyme
• 1 sprig rosemary
• 8 large pork sausages
• parsley (for garnish)

Instructions

1. 1.

   Wash the potatoes and boil in salted water for 20‑25 minutes. Drain, rinse with cold water, peel, and let cool. Peel the onions and slice into thin rings. In a pot heat the oil and sauté the onion rings. Add mustard seeds, pour in broth, season with vinegar, salt, and pepper. Slice the potatoes and mix with the warm dressing. Let rest for 20 minutes.

2. 2.

   Peel the shallots, finely chop, and sauté in hot oil in a pan. Deglaze with red wine, add stock, spices, and herbs, then reduce to half. Season with salt and pepper, thicken with cornstarch dissolved in cold water if desired. Grill the sausages until browned all around on a hot grill. Distribute the potato salad into bowls, garnish with parsley leaves, and serve the sausages on plates alongside the salad. Serve the red wine sauce separately.