Grilled Snag Sausages with Warm Mustard-Potato Salad & Charred Scallions

Ingredients:

• 4–6 snag sausages (pork or beef)

• 1½ lbs baby potatoes, halved

• 1 bunch scallions

• Olive oil

• Salt & pepper

For the warm mustard dressing:

• 1½ tbsp whole grain mustard

• 1 tbsp Dijon

• 2 tbsp apple cider vinegar

• ⅓ cup olive oil

• 1 small shallot, minced

• 1 tsp honey

• Salt to taste

Garnish:

• Chopped dill or parsley

• Optional: crumbled crispy bacon or soft-boiled eggs

Instructions:

1. Cook the potatoes:
   Boil in salted water until fork-tender (10–12 minutes). Drain and let steam-dry.

2. Grill the sausages:
   While potatoes cook, grill or pan-sear sausages over medium heat until golden and cooked through (internal temp: 155–160°F). Rest briefly.

3. Char the scallions:
   Toss scallions with a little oil, grill or sear until just softened and lightly charred (2–3 minutes).

4. Make the dressing:
   Whisk mustard, Dijon, vinegar, shallot, honey, and a pinch of salt. Stream in olive oil until emulsified.

5. Assemble the salad:
   Toss warm potatoes with dressing, add chopped charred scallions and herbs. Taste and season.

6. Plate it up:
   Serve grilled sausages over the warm potato salad. Garnish with more herbs, optional bacon or a soft-boiled egg for extra richness.