Fried Wollwurst with Potato Salad
- For the salad
- 750 grams young potatoes
- ½ head or endive Frisée
- 1 large onion
- 1 ½ tablespoons Meat stock
- 1 ½ tablespoons grainy Mustard
- 5 tablespoons Vinegar
- 4 tablespoons vegetable oil
- white peppers
Rinse potatoes and cook until tender in a salted water. Rinse with cold water, peel and cut into thin slices.
While potatoes are cooking, rinse and spin dry endive and cut into fine strips. Peel onion and chop finely.
Prepare dressing. Bring 250 ml (approximately 1 cup) of water and broth to a boil. Remove pan from heat. Add mustard, vinegar and oil. Whisk well.
Combine potatoes and onion, toss with about 2/3 of salad dressing and season with salt and pepper. Combine endive with remaining sauce and season with salt and pepper.
Keep both salads covered at room temperature for about 1 hour. Combine and season with salt and pepper to taste.
Combine milk, butter and oil, heat on medium heat and cook wollwursts for about 3 minutes per side. Cook until golden brown. Serve salad accompanied by sausages.