Potato Salad with Blood Sausage

Ingredients

• 600 g potatoes (firm boiling)
• 1 Shallot
• 1 bunch chives
• 125 ml meat broth
• 2 sour apples (e.g., Boskop)
• 300 g hard blood sausage
• 2 tbsp butter
• 1 tsp sharp mustard
• 2 tbsp wine vinegar
• 5 tbsp sunflower oil
• white pepper
• a pinch of sugar
• Salt

Instructions

1. 1.

   Wash potatoes, boil in salted water for about 30 minutes, then let cool slightly. Peel and finely dice the shallot. Wash chives, dry, and cut into thin rings.

2. 2.

   Mix mustard, vinegar, a good pinch of salt, pepper, and sugar. Whisk in the oil vigorously, add the shallot. Peel potatoes, slice into fine rounds, and toss with the dressing. Heat broth, pour over the potatoes, stir well, and let soak. Peel apples, quarter, core, and cut into thin slivers. Slice blood sausage into 1 cm thick rounds.

3. 3.

   Melt butter in a pan and sauté the apple slices until soft, then cool. Fry the blood sausage in the remaining butter until crispy.

4. 4.

   Season the salad with salt, pepper, and optionally more vinegar; sprinkle chives on top. Arrange apple and blood sausage slices over the salad and serve.