Mini sausages with potato salad

Name: Mini sausages with potato salad
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 750 g waxy potatoes (e.g. Selma); 2 red onions; 150 g Cornichons; 1 TEASPOON Instant vegetable stock; 3 TABLESPOONS Oil; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 1 jar (380 g content; separation weight: 190 g) Mini sausages; 1/2 bunch Chives; 7-10 Tbsp Metal skewers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

750 g waxy potatoes (e.g. Selma)
2 red onions
150 g Cornichons
1 TEASPOON Instant vegetable stock
3 TABLESPOONS Oil
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
1 jar (380 g content; separation weight: 190 g) Mini sausages
1/2 bunch Chives
7-10 Tbsp Metal skewers

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Leave to cool. Peel and halve onions and cut them into slices. Drain the gherkins, let them drain and cut into slices.
2
Bring 200 ml water to the boil, remove from the heat and stir in the stock. Add oil and vinegar, season to taste with salt, pepper and sugar. Mix in onions. Cut potatoes into slices and put them in a bowl with about 3/4 of the cucumber. Add marinade and mix everything. Leave to stand for about 1 hour. Drain the sausages and let them drain. Put two sausages on skewers alternating with cucumber slices. Wash the chives and cut into rings.
3
Leave to stand for about 1 hour. Drain the sausages and let them drain. Put two sausages on skewers alternating with cucumber slices. Wash the chives and cut into rings. Season salad again and sprinkle with chives. Serve with sausage skewers
4
1 hour waiting time