VIENNESE SAUSAGE WITH POTATO AND CUCUMBER SALAD ACCORDING TO GRANDMA'S RECIPE

1 packet of Greenforce Vegetable Vienna Sausages

500g waxy potatoes

4 tbsp sunflower oil

½ onion

150ml vegetable stock

2 tbsp vinegar (classic white wine vinegar)

2.5 tbsp medium-hot mustard

½ tsp sugar

200 g cucumber (approx. ½ cucumber)

100 g radishes (approx. 6-8 pieces)

Salt and pepper

Approx. 10 g chives (½ bunch)

Place the potatoes with their skins on in boiling salted water, drain after cooking, allow to steam dry and peel while still warm.

Cut the cooked potatoes into thin slices, peel and dice the onion.

Heat 2 tablespoons of oil in a pan and sauté the diced onions, add the vegetable stock and bring to the boil. Remove from the heat and stir in the vinegar, sugar and half a tablespoon of mustard.

Add the hot stock to the potato slices, season with salt and pepper, mix and leave to stand for at least 1 hour. Shortly before serving, heat the plant-based sausages in hot water for 5-7 minutes according to the instructions on the packet.

Wash the cucumber and radishes and cut both into thin half-slices. Wash the chives and chop into pieces approx. 0.5 cm wide.

After the marinating time, add the sliced cucumber and radishes and the remaining oil to the potatoes and fold in.

Arrange two sausages on each plate with the potato and cucumber salad, sprinkle the chopped chives over the potato salad and serve with a tablespoon of mustard.