Glazed Honey Mustard Sausages and German Style Warm Potato Salad

a) Meanwhile, quarter the salad potatoes (no need to peel).

b) When boiling, add the potatoes to the water, lower the heat to medium and cook until tender, 15-20 mins.

c) While the potatoes boil, halve, peel and chop the shallot into small pieces.

d) Quarter, core and thinly slice the apple (no need to peel).

a) Heat a drizzle of oil in a medium frying pan on medium heat. Add the shallot and cook until softened, 4-5 mins. 

b) While the shallot fries, peel and grate the garlic (or use a garlic press). 

c) Finely chop the chives (use scissors if easier).

d) Add the garlic to the shallot and cook for 30 secs.

a) Pour in half the apple cider vinegar and allow it to evaporate.

b) Add the sugar, water (see pantry for both amounts), chicken stock paste and half the mustard. Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. 

c) Meanwhile, in a large bowl, combine the remaining cider vinegar with the sugar and oil for the dressing (see pantry for both amounts). 

d) Season with salt and pepper and set aside for now.

a) In a small bowl mix together the mayo and half the mustard.

b) When the sauce has thickened, stir in the butter (see pantry for amount) until melted, then remove from the heat. 

c) Stir in the chives. Cover with a lid or foil to keep warm.

d) Once the potatoes are cooked, drain with a colander, then return to the pan and pour over the mustard and chive sauce and toss to coat the potatoes.