1.
In a bowl, mix the
lemon juice (1)
,
chives (1/2 bunch)
,
mustard (15 g)
,
soured cream (100 g)
and
mayonnaise (45 g)
with some seasoning. Toss with the
apple (2)
and
celeriac (1/2)
and chill in the fridge for 1 hour, or overnight.
2.
Heat 1 tbsp rapeseed or vegetable oil in a large frying pan. Add the
sausages (8)
and fry over a medium heat for 10-12 minutes, or until cooked through. Serve the sausages with the remoulade, and your choice of side – baked potatoes and a well-dressed watercress salad work well.