John Myers
Ingredients for 4 servings:
- 8 sausages, slim and slender
- 4 tbsp mustard (paprika-onion mustard)
- some oil (peanut oil)
- 1 apple (Granny Smith)
- 1 bunch of radishes
- 1 bell pepper(s), yellow
- 1 bell pepper(s), green
- 2 carrots
- 2 tbsp olive oil
- 2 tbsp orange juice
- 1 tbsp brown sugar
- some cayenne pepper
- 600 g potatoes
- some sweet paprika powder
- some sea salt
- Oil for frying
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
For the dressing, whisk together the olive oil, orange juice, brown sugar, and a pinch of cayenne pepper in a bowl. Trim the vegetables and apple and finely slice them. Add them to the bowl with the dressing. Mix well and refrigerate until ready to serve. Peel the potatoes and cut them into wide strips using a serrated knife. Pre-fry them in batches in a deep fryer at around 160°C. Then, to serve, fry them again for about 5 minutes at 180°C. Sprinkle with paprika and sea salt. Fry the sausages all over in a pan with a little peanut oil until golden brown. Arrange the salad nicely on individual plates. Add the sliced potatoes, two snake sausages, and a teaspoon of mustard.
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