Ingredients

• 500 g red-skinned potatoes boiled, drained, and cut in quarters
• 30 ml (2 Tbsp) sunflower oil
• 1 red onion, finely dices
• 2 cloves garlic, crushed
• 200 g spicy German sausage e.g. frankfurters, chopped
• 15 ml (1 Tbsp ) wholegrain mustard
• 2.5 ml (¼ tsp) Hinds Paprika
• 125 g (½ cup) Rhodes Quality Sweet and Sour Gherkins, drained and sliced
• 45 ml (3 Tbsp) flat-leaf parsley, chopped
• salt and freshly cracked black pepper
• to serve: 65 ml (¼ cup) sour cream

Method

1. Prepare the potatoes.
2. Heat the oil in a large frying pan and fry the onions over medium heat until softened.
3. Add the garlic and fry for a few minutes more.
4. Add the sausage, mustard, and Hinds Paprika. 
5. Fry until fragrant and the sausages are heated through.
6. Add the potatoes back to the pan and toss gently to coat.
7. Add the Rhodes Quality Sweet and Sour Gherkins and parsley.
8. Season to taste.
9. Serve warm with sour cream.

Servings

Serves 4

Cooking Times

Prep Time:  15 minutes  Cooking Times: 10 – 15  minutes