Preparation - 10 minsCooking - 30 minsServes - 10
- 20 pork sausages
- 1kg new potatoes
- 30ml olive oil
- 400g onion, finely chopped
- 10g garlic, finely chopped
- 20g coriander, finely chopped
- 10g chervil, chopped
- 10g Dijon mustard
- 10g plain flour
- 50ml lemon juice
- 150ml cider vinegar
- 100g crème fraiche
- 100g Cheshire cheese, crumbled
- 20g chives, chopped
Boil the potatoes in lightly-salted boiling water for 15-20 minutes then drain and allow to cool. Cook the sausages under a moderate grill for eight to 10 minutes or until cooked through. Heat the olive oil in a frying pan and cook the onion until softened, add the garlic and cook for a further minute.
Add the coriander, chervil, mustard and flour to the pan and cook for another minute. Add the lemon juice, vinegar, oil and cook until the mixture thickens. Remove from the heat, add the crème fraiche and allow to cool. Season to taste.
To serve cut the potatoes into large pieces and place in a bowl. Cut the sausages into diagonals and add to the dish.
Stir in the dressing and sprinkle over the crumbled cheese and chopped chives before serving.
Supplied by the Meat and Livestock Commission.