Kasseler with remoulade

Name: Kasseler with remoulade
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg baby potatoes; 1 Egg Yolk; 7-10 Tbsp Salt; 1 TEASPOON medium hot mustard; 1 TEASPOON Sugar; 1 TEASPOON Lemon juice; 1/4-3/8 l Oil; 1 TEASPOON Capers; 1 pickled anchovy fillet; 3 Gherkins (from the jar); 1 collar Parsley; 7-10 Tbsp Pepper; 16 discs Kasseler cold cuts

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg baby potatoes
1 Egg Yolk
7-10 Tbsp Salt
1 TEASPOON medium hot mustard
1 TEASPOON Sugar
1 TEASPOON Lemon juice
1/4-3/8 l Oil
1 TEASPOON Capers
1 pickled anchovy fillet
3 Gherkins (from the jar)
1 collar Parsley
7-10 Tbsp Pepper
16 discs Kasseler cold cuts

Directions

1
Wash the potatoes, bring to the boil covered with water and cook for about 20 minutes. Mix the egg yolks, 1/2 teaspoon salt, mustard, sugar and lemon juice with the whisks of the hand mixer on the highest setting for about 2 minutes. Stir in the oil in a thin stream. Finely chop the capers and anchovy fillets. Cut cucumbers into fine cubes. Wash parsley and chop finely. Add capers, anchovy fillet, cucumber and parsley to the mayonnaise.
2
Season with salt, sugar and pepper. Drain potatoes, rinse and peel. Heat oil in a frying pan. Fry the potatoes for about 8 minutes. Season with salt and pepper. Arrange potatoes, sausage and tartar sauce on plates