White Sausage in Herb Wrap with Bavarian Potato Salad

Ingredients

• 600 g waxy potatoes
• Salt
• 1 Red Onion
• 80 ml meat broth
• 1 tsp coarse mustard
• 3 tbsp white wine vinegar
• 0.5 bunch radishes
• 0.5 head leafy lettuce (e.g., iceberg, endive)
• 8 fresh white sausages
• 2 tbsp Rapeseed oil
• pepper (ground)
• 1 bundle chives

Instructions

1. 1.

   Wash the potatoes and cook in boiling salted water for about 25 minutes.

2. 2.

   Peel the onion and dice finely. Bring the broth to a boil in a pot, add the onion cubes and simmer until soft.

3. 3.

   Drain the potatoes, rinse with cold water, peel and cut into small cubes. Mix with the broth, vinegar, and mustard and let sit.

4. 4.

   Wash, trim, and slice radishes thinly or shave them. Wash, trim, and cut lettuce into narrow strips.

5. 5.

   Bring plenty of water to a boil in a pot, remove from heat, add the sausages and let steep for 5–10 minutes.

6. 6.

   Combine radishes and lettuce with the potatoes, drizzle with oil, season with salt and pepper, and taste.

7. 7.

   Rinse the chives, shake dry, and cut into fine ribbons.

8. 8.

   Remove the sausages from water, strip off their casings, and roll in chives.

9. 9.

   Distribute the potato salad on plates, arrange the sausages on top, and serve.