Instructions

1. 1

   Wash the potatoes thoroughly and cook them in their skins in plenty of water until a knife goes in easily.

2. 2

   Meanwhile peel the onion and dice it very finely. Bring it to the boil once with the beef stock in a small pan and take it off the heat.

3. 3

   Stir the white wine vinegar, the medium-hot mustard, the salt, pepper and the sugar into the hot stock.

4. 4

   Peel the potatoes while still hot, cut them into thin slices and pour the warm stock over them. Mix everything carefully and leave covered for the flavours to develop.

5. 5

   Dice the pickled gherkins finely and cut the chives into rings. Fold both in together with the rapeseed oil for the salad and season the potato salad generously.

6. 6

   Score the Lyoner ring on both sides in a diamond pattern without cutting right through. Mix the mustard for brushing with the rapeseed oil for brushing and brush the sausage all over with it.

7. 7

   Fry the ring on the hot grill rack or in a large pan over medium heat, turning it several times, until the cuts open wide, the skin is dark brown and the sausage is hot right through.

8. 8

   Cut the Lyoner ring into pieces and serve it with the lukewarm potato salad.