Veal sausage on spring potato salad with mustard vinaigrette

Name: Veal sausage on spring potato salad with mustard vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g baby potatoes; 500 g green asparagus; 7-10 Tbsp Salt; 2 TABLESPOONS light balsamic vinegar; 200 ml Vegetable broth; 2 TEASPOONS coarse mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 5 TABLESPOONS Oil; 1 collar Radishes; 2 Spring onions; 4 Veal sausages (à approx. 100 g); 1/4 Pot of chervil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g baby potatoes
500 g green asparagus
7-10 Tbsp Salt
2 TABLESPOONS light balsamic vinegar
200 ml Vegetable broth
2 TEASPOONS coarse mustard
7-10 Tbsp Pepper
7-10 Tbsp Sugar
5 TABLESPOONS Oil
1 collar Radishes
2 Spring onions
4 Veal sausages (à approx. 100 g)
1/4 Pot of chervil

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, quench, drain, peel and slice. Wash asparagus, cut off woody ends, cut in half lengthwise and cut diagonally into pieces.
2
Steam the asparagus in a pot covered with a little salted water for about 5 minutes, remove and rinse. Mix vinegar, broth and mustard, season with salt, pepper and sugar, fold in 3 tablespoons of oil.
3
##Radies## Clean, wash and slice. Clean and wash spring onions and cut them diagonally into rings. Add vinaigrette, asparagus, radishes and spring onions to the potatoes.
4
Cut the sausages several times on one side. Heat 2 tablespoons of oil in a pan and fry the sausages for about 10 minutes, turning them over. Wash the chervil, dab dry and, except for something to garnish, pluck the stems, chop and stir into the salad.
5
Season salad again with salt, pepper and a little sugar. Arrange sausage and ##potato salad## on plates, garnish with ##chervil##.