SAUSAGES & WARM POTATO SALAD

This main course would work just as well with gammon steaks or
a joint of bacon, roasted or boiled and cut into thick slices, instead
of sausages.
Good, thick sausages (min. 70% meat – say 2 per person)
4 medium-sized potatoes
4 eggs, hard-boiled
1 red onion
1 clove of garlic
1 red pepper (or any other colour will do if you don’t have red)
Chives
Parsley
2 tbsp vinegar (preferably cider or white wine vinegar)
2 tbsp lemon juice
1 tsp Dijon mustard
Salt & black pepper
Method
1. Prick the sausages and cook them in the oven in a large greased
dish on Gas Mark 6 (200ºC) for about half an hour, or until
they’re a dark golden brown.
2. Meanwhile, boil potatoes in the usual way, preferably in their
skins, and hard-boil the eggs (start in cold water, bring to the
boil and simmer gently for 10 minutes).
3. With the sausages in the oven and the potatoes and eggs
cooking, wash, de-seed and chop the pepper, finely chop the red
onion, crush the garlic and make a dressing with the vinegar,
lemon juice and mustard by mixing them all together in a cup.
4. Cut the potatoes and eggs into large chunks while everything
is still very warm.
5. Put potatoes and eggs in a salad bowl then add the dressing,
chopped pepper, finely chopped onion and crushed garlic and
gently mix together.
6. Sprinkle with chives, parsley, salt and black pepper; serve with
the sausages and warm sweetcorn or cold tomatoes cut into
wedges.