Cumberland sausage with hot potato salad
- March 2014
- Serves 4
- Hands-on time 35 min
Debbie Major’s Cumberland sausage with hot potato salad is simple yet full of flavour with its fiery ingredients.
- 43.6g (11.4g saturated)
- 52.1g (6.9g sugars)
- 1kg peeled waxy potatoes, such as charlotte
- 4 tsp Dijon mustard
- 1 tsp maple syrup or clear honey
- 4 tsp red wine vinegar
- 7 tbsp extra-virgin olive oil, plus extra for rubbing
- 500-600g Cumberland sausage ring
- 1 bunch spring onions, trimmed and thinly sliced
- 2 tbsp nonpareilles (small) capers, drained and rinsed
- 75g cornichons, sliced
- 20g fresh dill, stalks removed and leaves chopped
- Put the potatoes in a large pan of cold salted water and bring to the boil. Reduce the heat, then simmer for 15 minutes or until just tender when pierced with a sharp knife.
- Meanwhile, whisk the mustard, maple syrup/honey and vinegar together in a small bowl, then gradually whisk in the olive oil to make a smooth, thick dressing. Season to taste, then set aside.
- Rub a griddle pan with a little oil and cook the sausages (alternatively, add the oil to a frying pan or cook the sausages under the grill) for 8-10 minutes, turning now and then, until browned and cooked through.
- As soon as the potatoes are cooked, drain them in a colander and leave to dry for a minute or so until the steam has died down. While they are still hot, cut them into chunks and put in a large bowl. Pour over the mustard dressing and toss well to coat. Add the spring onions, capers, cornichons and dill, then toss briefly once more. Taste and adjust the seasoning if necessary.
- Lift the cooked sausages onto a board and cut diagonally into chunky pieces. Spoon some of the hot potato salad onto warmed plates, then serve with the sausages.
For ease of cooking, twist and cut the Cumberland sausage into shorter lengths.
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