Monday, 15 September 2008
Recipe - Bockwurst with cold potato salad, mustards and pickled red cabbage
I guess this recipe has quite a German slant to it but you wouldn't have to work too hard to find a dish like this in any of the Nordic countries, or the rest of northern Europe for that sake.
I prefer my potato salad to be cold, but you could make it a warm one if you don't like the contrast between the hot sausages and the cold salad.
If can get hold of some strong German mustard, go for it. It really works well with the other flavours in this dish.
I could only think of one thing to drink with this dish, a cold glass of Erdinger Weißbier. You should be able to hunt a bottle or twelve down quite easily.
You can make the potato salad ahead and just take it out of the fridge about 30 - 45 minutes before serving to allow it to get closer to room temperature.
If I had any I'd added some sauerkraut to the plate too but this worked quite nicely as it was anyways.
Spring onion, cut into small chunks
Hard boiled egg, diced
Lemon juice (optional)
Pickled red cabbage
Boil the potatoes until tender but not overly soft. Drain and put them to the side and allow them to cool completely.
When the potatoes are cool, cut them into half and put into a bowl. Add the spring onions and egg. Spoon in a couple of tablespoons of mayonnaise and give it a good stir. Add more mayonnaise until it has a consistency you like. Season and add lemon juice and tabasco if you want. Refrigerate.
Fry, barbecue or put the bockwursts under the grill/broiler until cooked.
Serve with the potato salad, cabbage and mustards.