Proper hot-smoked knackwurst is a German emulsified sausage that is the real deal in a hot dog.
- 1 kg pink eye or desiree potatoes, scrubbed, cut into 2.5 cm pieces
- 3 knackwurst (see Note), or hot-smoked frankfurters such as kransky
- 2 tsp olive oil
- 6 dill pickles, chopped
- 200 g whole egg mayonnaise
- 200 g sour cream
- ½ lemon, zested
- 3 medium-boiled eggs, peeled, quartered
- dill sprigs, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Boil potatoes in salted water for 10 minutes or until tender. Drain and place in a large bowl.
Score knackwurst on both sides. Heat olive oil in a frying pan over medium heat. Cook knackwurst for 5 minutes or until browned and hot in the centre. Slice and add to potatoes with pickles.
Combine mayonnaise, sour cream and zest, and pour over the potato mixture. Toss to combine.
Add eggs and season with salt and pepper. Serve warm or at room temperature with dill sprigs.
From selected delis and butchers.
As seen in Feast Magazine, Issue 13, pg31.
Photography by Alan Benson