Cervelat sausages with grilled potato salad

Cervelat sausages with grilled potato salad

Total: 45 min. | Active: 30 min.
Nutritional value / person: 723 kcal
, Fat: 56 g
, Carbohydrate: 23 g
, Protein: 29 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g waxy potatoes, cut lengthways into slices approx. 1 cm thick
salted water, boiling

Cervelat sausages

4 cervelat sausages
2 tbsp coarse-grain mustard
150 g mozzarella, in slices
12 slices bacon


2 tbsp coarse-grain mustard
3 tbsp white wine vinegar
2 tbsp olive oil
3 tbsp mayonnaise
1 onion, finely chopped
¾ tsp salt
a little pepper
½ bunch chives, finely chopped
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How it's done

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Cook the potatoes in boiling salted water for approx. 15 mins. until just soft. Drain the potatoes.

Cervelat sausages

Slit the sides of the sausages but do not cut all the way through, spread mustard over the inside of the sausages. Stuff the mozzarella into the sausages. Wrap each sausage in three rashers of bacon.

Charcoal/gas/electric grill

With the lid down, grill the sausages over/on a medium heat (approx. 200°C) for approx. 10 mins. all over. Grill the potatoes alongside for approx. 5 mins. on each side.


In a bowl, mix the mustard with all the other ingredients up to and including the onion, season. Mix in the potatoes and chives. Serve the potato salad with the sausages.


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