for 4 person

Potatoes

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 slice	bacon

Sauce

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

How it's done

Potatoes

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.

Sauce

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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