Here’s a simple recipe for making Grilled Knacker with Potato Salad:
Grilled Knacker Sausages
Ingredients:
-
4 Knacker sausages (you can find these in many European markets or use any hearty sausage if unavailable)
-
Olive oil (for brushing the sausages)
-
Salt and pepper (to taste)
-
Optional: Fresh herbs like thyme or rosemary (to grill alongside the sausages for extra flavor)
Instructions:
-
Preheat the Grill:
-
Preheat your grill or grill pan to medium-high heat. You can also use a barbecue if you prefer the smoky flavor from the charcoal.
-
-
Prep the Sausages:
-
Brush the Knacker sausages lightly with olive oil to prevent them from sticking to the grill.
-
Season them with a little salt and pepper to taste.
-
-
Grill the Sausages:
-
Place the sausages on the grill and cook for about 8-10 minutes, turning occasionally, until they are evenly grilled and have grill marks on all sides.
-
If you want to add extra flavor, throw some fresh thyme or rosemary onto the grill as the sausages cook. This can infuse some aromatic herbs into the sausages.
-
-
Rest the Sausages:
-
Once done, remove the sausages from the grill and let them rest for a few minutes before serving.
-
Potato Salad
Ingredients:
-
4-5 medium Yukon Gold potatoes (or any waxy potato)
-
1/2 cup mayonnaise
-
1 tablespoon Dijon mustard
-
1 tablespoon white wine vinegar (or apple cider vinegar)
-
1/4 cup finely chopped red onion (optional, for some tang)
-
2 hard-boiled eggs (chopped)
-
1/4 cup fresh parsley (chopped)
-
Salt and pepper (to taste)
-
1/2 teaspoon garlic powder (optional)
-
1/4 cup pickles (optional, for extra tanginess, chopped into small pieces)
Instructions:
-
Cook the Potatoes:
-
Wash the potatoes thoroughly and cut them into bite-sized chunks, leaving the skins on (they add a nice texture).
-
Place the potatoes in a large pot and cover them with water. Add a pinch of salt to the water.
-
Bring the pot to a boil, then reduce the heat and let the potatoes simmer for about 10-12 minutes or until fork-tender. Drain the potatoes and let them cool slightly.
-
-
Make the Dressing:
-
In a large bowl, mix together the mayonnaise, Dijon mustard, white wine vinegar, garlic powder, and a pinch of salt and pepper. Adjust the mustard or vinegar to taste if you like more tanginess.
-
-
Assemble the Salad:
-
Once the potatoes are cool enough to handle, add them to the bowl with the dressing. Toss gently to coat the potatoes in the creamy mixture.
-
Add the chopped hard-boiled eggs, red onion, fresh parsley, and pickles (if using). Mix everything together gently.
-
-
Chill the Salad:
-
Let the potato salad sit in the fridge for about 30 minutes before serving to allow the flavors to meld. You can also serve it right away if you’re in a hurry.
-
To Serve:
-
Serve the grilled Knacker sausages alongside the potato salad.
-
Garnish the sausage with a little mustard or a drizzle of BBQ sauce if desired.
-
Add some fresh herbs like parsley or chives on top of the potato salad for extra flavor and color.
Tips:
-
Grill marks: For a deeper flavor, consider grilling your sausages over indirect heat first, then searing them over direct heat at the end for those nice grill marks.
-
Make it spicy: If you like a spicy kick, add some chopped jalapeños or chili flakes to the potato salad.
-
Vegan Option: For a vegetarian or vegan version, you can swap out the Knacker for vegan sausages and use a plant-based mayo in the potato salad.
This combination of grilled Knacker sausages with potato salad is perfect for summer barbecues, casual family dinners, or as a hearty lunch. It’s comforting, satisfying, and sure to please everyone at the table!
Let me know if you’d like any more ideas for this meal or any tweaks to the recipes!