Sausages, potatoes, mustardy dressing and pickles

By Rose Prince   –   The Telegraph

This is a bit New York-deli, with a creamy dressing flavored with dill, and mild vinegar pickles, but also English chipolatas and waxy potatoes. An easy dish that works well hot, on its own, but also cold, with charcuterie, smoked fish, cheese and bread.

MAKES

20 bowls

INGREDIENTS

• 2kg small waxy salad potatoes (Charlotte  or similar)
• 20 good-quality pork chipolatas vegetable oil, for frying

For the dressing

• 4 tbsp Dijon mustard
• 4 tsp caster sugar
• 1 tbsp red-wine vinegar
• 150ml extra-virgin olive oil or  groundnut oil
• 60ml double cream to serve
• 1 x 400g jar cornichons, drained and chopped into little rounds
• 1 x 200g jar small capers, drained and roughly chopped
• 100g fresh dill, chopped
• 100g fresh flat-leaf parsley, chopped

METHOD

Boil the potatoes in plenty of water until they are tender but still waxy at the centre. Drain and set aside.

Twist each chipolata to make two smaller sausages. Separate them using a pair of scissors. Fry them in a little vegetable oil until golden and cooked through, then keep them in a warm place.

Combine all the dressing ingredients, plus two teaspoons  of salt and two tablespoons of water. Whisk until you have a well-emulsified mixture. Taste, and adjust the flavours if necessary –  a drop more vinegar or a little more salt or sugar, perhaps.

Quarter the potatoes and put them in a large bowl with the dressing, cornichons, capers and herbs, and plenty of freshly ground black pepper. Mix well. Serve in bowls, with two small sausages in each.