Ingredients
- 1 kg of your favourite roasting potatoes, cut into large pieces
- 4 eggs, boiled and peeled and cut into quarters
- 1 pack Hellers Jumbo Classic Bratwurst sausages
- 5 radishes halved and sliced thinly
- 1 cup baby cornichon pickles, halved lengthways
- ¼ cup freshly picked dill leaves [use fennel fronds if out of season]
- 50g parmesan flaked - optional
- Olive oil
- Creamy Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp wholegrain mustard
- 1/4 cup chives finely chopped
- 1 small squeeze of lemon
Method
- Place your potatoes into a large pot of boiling, salted water and cook for 10-15 minutes or until beginning to soften. Make sure your eggs are boiled, peeled and quartered.
- Combine all dressing ingredients and set aside in the fridge until needed
- Preheat oven to 200C and line a large baking tray with baking paper and drizzle with oil and a good pinch of sea salt and cracked pepper.
- Drain the potatoes and place into the prepared baking tray and toss them well in the seasoned oil. Roast at 200c for 20-30 minutes (or until golden brown and crisp) - shaking the tray after 10 minutes to release the potatoes.
- Cut the Bratwursts into large bite size pieces. Heat a frypan to medium heat and gently brown them until heated through
- Toss the potatoes and sausage with the rest of the salad ingredients and serve warm with a side of dressing
Jumbo Classic Brats
B'wursting with flavour! We went overboard in size and flavour with that perfect German seasoning. Big eats for big appetites.
4 Pack