Smoked sausages with smashed dill potatoes and pickled beetroot and red onion slaw
By OcadoLife
Published on 17 January 2022
This simple dish shows off
three big flavours of Nordic cuisine: dill, pickle and smoke.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 750 g of new potatoes, (large ones cut in half)
- 600 g of reflets de france montbeliard sausages, (cut in half length ways)
- 1 bunch of fresh dill, (leaves chopped)
- 4 tbsp of extra virgin olive oil
- 250 g of raw beetroot, (peeled and grated)
- 1 red onion, (finely sliced into half moons)
- 100 ml of white wine vinegar
- 150 g of white cabbage, (shredded)
- 200 g of carrots
- 4 tbsp of mayonnaise
- 2 tsp of dijon mustard
Method
Step 1
Boil the potatoes in a pan of salted water for 18 mins, or until cooked. Drain and set aside.Step 2
Put the beetroot and red onion in a bowl with the vinegar and set aside to pickle.Step 3
While the potatoes are cooking, grill the sausages for 10 mins, turning half way through. Remove to a plate and keep warm in foil.Step 4
Put the cabbage, carrot, mayonnaise and mustard into a bowl. Drain the beetroot and red onion, then add to the bowl and mix.Step 5
When done, slightly smash the potatoes with a fork and mix the dill and olive oil through, then season, if needed. Combine the sausages, slaw and potatoes on plates to serve.