800 g small, firm potatoes wash and boil with peel for about 15 minutes.
200 g endive salad clean and cut into strips.
2 red onions peel and cut into rings.
4 sausages for frying fry in 4 tbsp. Sunflower Seed Oil for approx. 10 minutes.
Cut the potatoes (with peel) into halves and season with salt and pepper.
Cut the sausages into diagonal slices.
Mustard-Sauce:
1/8 l beef stock bring to a boil in a pan.
Add 4 tbsp. Bouvier Selected Harvest Wine Vinegar, 4 tbsp. Sunflower Seed Oil and 2 tbsp. mustrard to the pan, stir and season with salt and pepper.
Blend potatoes, sausage slices, onion rings as well as endive salad and dress with the mustard-sauce. Serve when still warm.
serves 6
