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Serves 4:

• 4 large or 8 small sausages from your local butchers
• 100 ml single cream
• 4 medium-sized potatoes, cooked in their skins and cooled
• 2 tablespoons of oil
• salt and pepper
• herb and mustard vinaigrette (shop-bought or home made with a selection of your favourite chopped fresh herbs such as tarragon, parsley, chives or chervil)

Barbecued sausage and potato slices


1. Place the sausages in the cream for ½ hours, turning them from time to time. (This is not absolutely necessary but will give them a lovely crust).

2. Cut the potatoes into slices of roughly ½ cm and brush with the oil.

3. Remove the sausages from the cream, dry them and place on the pre-heated barbecue, turning them approximately every 5 minutes, depending on their thickness, to cook them on all sides. After about 5 minutes' cooking time, push the hot charcoal to the side and cook the sausages on the cool side of the grill away from the fire. Cook the potato slices over the glowing embers on both sides for about 2-3 minutes until they become a lovely golden brown colour, then season with salt and pepper.

4. Dress with the herb mustard dressing.

Do away with knives and forks and enjoy this dish as a BBQ finger food.