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Ingredients
Grilled Sausages with Potato Salad and Red Wine Sauce
- For the potato salad
- 500 grams waxy potatoes
- salt
- 2 red onions
- 3 Tbsps olive oil
- 1 Tbsp Mustard seed
- 150 milliliters Vegetable broth
- 3 Tbsps Red wine vinegar
- freshly ground peppers
- For the sauce
- 3 shallots
- 2 Tbsps vegetable oil
- 300 milliliters dry Red wine
- 200 milliliters vegetable stock
- 1 bay leaf
- 2 Juniper berries
- 1 sprig thyme
- 1 sprig rosemary
For the potato salad, rinse the potatoes and cook for 20-25 minutes in boiling salted water. Drain, rinse in cold water, peel and leave to cool. Peel the onions and cut into thin rings. In a saucepan heat the oil and sauté the onion rings. Add the mustard seed, pour in the broth and season with the vinegar, salt and pepper. Cut the potatoes into slices and mix with the warm marinade. Let sit for 20 minutes.
Peel the shallots, chop finely and fry in a pan with hot oil. Deglaze with the red wine and broth, add the spices and herbs and reduce by half. Season with salt and pepper and thicken if desired with cold water mixed with a little cornstarch. Cook the sausages on a hot grill until browned. Place the potato salad in a bowl, garnish with parsley leaves and serve alongside the sausages on a platter. Serve the red wine sauce in a bowl on the side for drizzling.