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Smoked Sausages With Smashed Dill Potatoes and Pickled Beetroot and Red Onion Slaw

Smoked sausages with smashed dill potatoes and pickled beetroot and red onion slaw

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

This simple dish shows off three big flavours of Nordic cuisine: dill, pickle and smoke.
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  • 750g new potatoes, (large ones cut in half)
  • 250g raw beetroot, (peeled and grated)
  • 1 red onion, (finely sliced into half moons)
  • 100ml white wine vinegar
  • 600g reflets de france Montbeliard sausages, (cut in half length ways)
  • 150g white cabbage, (shredded)
  • 200g carrots
  • 4 tbsp mayonnaise
  • 2 tsp dijon mustard
  • 1 Bunch fresh dill, (leaves chopped)
  • 4 tbsp extra virgin olive oil


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.

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