Very quick post tonight – no fussing about. I’ve spent almost two hours picking tomatoes from the greenhouse and all I want to do is recline on the sofa with the Doctor and an IV drip of vodka. This recipe isn’t our own – it belongs to Nigel Slater, but we’ve bastardised it a bit for Slimming World. It contains big portions of both sauerkraut and mushrooms – but don’t let that put you off. Sauerkraut might hold the unique title of smelling better coming out of your body than it does going in, but nevertheless, persevere – the mix of flavours here makes for a lovely Autumnal dish.
to make sausage and potato salad, you’ll need:
- 200g sausages (we used the sausages from our Musclefood deal, but you can use any as long as you’re sure they are syn free)
- 350g potatoes
- 1 brown onion, finely chopped
- 200g mushrooms, sliced
- 200g sauerkraut
- 2 tbsp chopped dill
- 2 tbsp fat-free fromage frais
to make sausage and potato salad then, you should:
- cut the potatoes into large chunks and place in a large saucepan of boiling water – boil until just tender, drain, and slice thickly
- cook the sausages according to the instructions – (ours always come out beautifully in an Actifry)
- when the sausages are cooked, slice and set aside
- meanwhile, add a little Frylight to a large saucepan, place over a medium heat and cook the onions for about five minutes
- add the mushrooms and cook until they start to turn a little golden, adding a little more Frylight if necessary
- add the sausages to the pan with the sliced potato – crush the potatoes with the back of the spoon a little bit as you add them to the pan
- add the sauerkraut to the pan and mix well
- remove from the heat and serve
- add a tbsp of fromage frais to each plate and sprinkle on the dill
- enjoy!
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