German Sausage & Potato Salad
To host a quintessential summer party, you need two things: sunshine and potato salad. Our Smoked Chicken Sausages add rich meaty flavour to this summer classic.
1 package Maple Lodge Farms Smokies Chicken Sausages
8 potatoes, unpeeled, coarsely chopped
2 tablespoons white vinegar
3 large dill pickels, coarsely chopped
3 tablespoons onion, finely chopped
1 head garlic
2 teaspoons extra virgin olive oil
1/2 cup mayonnaise
1 1/2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
1Add potatoes to a large saucepan filled with salted water and bring to a boil. Cook until tender (about 15 minutes). Drain. Add potatoes to a large bowl and sprinkle with white vinegar. Stir in dill pickles and onions. Let cool.
2Preheat oven to 400F. Remove any loose layers from the garlic head. Cut the top of the garlic head to expose the cloves. Place on a sheet of aluminium foil and drizzle with olive oil. Bake for 40 to 45 minutes, until softened. Squeeze garlic into a bowl and mash with a fork. Set aside.
3Preheat the BBQ to medium-high heat. Grill Smokies for about 8 to 10 minutes, turning often. Remove from grill and set aside to cool. Once cool to touch, slice into 1/2 inch coin sized pieces. Add to potato mixture.
4Add mayonnaise, mustard, salt and pepper to the bowl with the garlic. Stir to combine. Pour over potato mixture and toss. Sprinkle on parsley and stir to combine. Refrigerate until ready to serve.
To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.
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