Grilled organic chipolata with fresh apple-sliced salad

Name: grilled organic chipolata with fresh apple-sliced salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg red skinned potato; 400 g uncut haricot beans; 40 g unsalted butter or margarine; 450 g pig shipolata; 1 medium oranges cleaned up; 3 el traditional olive oil; 1 el vinegar; 2 tl French mustard; 2 jazz apple; 75 g lamb's lettuce; 50 g unroasted walnuts

A tasty recipe. The main course contains the following ingredients: meat, uncut haricot beans, medium hand orange (scrubbed), traditional olive oil, jazz apple and unroasted walnuts.

Ingredients

Kitchen Stuff

1 grill pan
1 rasp

Directions

Bring a generous pot of water to the boil. Wash the potatoes, halve them unpeeled in length and cut each half into 2 parts.
Add the potato wedges and possibly salt to the boiling water and cook for 10 minutes. Drain and let drain well.
In the meantime, bring another pot of water to the boil. Remove the stalk and the tip of the string beans and cut the beans into 1 cm sloping pieces.
Optionally add salt to the boiling water and boil for 8 minutes until al dente. Drain and drain well.
In the meantime, heat the butter in a large frying pan and fry the potato wedges in 15 minutes until golden brown. Change regularly.
In the meantime, heat the grill pan without oil or butter and grill the sausages in 8 min. Around brown and done.
Clean the orange, grate the orange skin and squeeze the fruit. Mix the orange zest and 2 tbsp juice with the oil, vinegar and mustard into a dressing.
Season with pepper and salt. Wash the apples, cut unshaven in quarters, remove the core and cut the quarters into cubes of ½ cm.
Mix the string beans, apple and lamb's lettuce with the dressing. Sprinkle with the walnuts. Divide the potatoes, sausages and salad over the plates.