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Smoked Sausages with Smashed Dill Potatoes and Pickled Beetroot and Red Onion Slaw

This simple dish shows off three big flavours of Nordic cuisine: dill, pickle and smoke. 

Serves 4  Total time 30 mins


• 750g new potatoes, large ones cut in half 

• 600g Reflets de France Montbeliard Sausages, cut in half lengthways 

• Bunch fresh dill, leaves chopped

• 4 tbsp extra virgin olive oil 

For the slaw 

• 250g raw beetroot, peeled and grated, or peeled with a julienne peeler

• 1 red onion, finely sliced into half moons

• 100ml white wine vinegar.

• 150g white cabbage, shredded 

• 200g carrots, peeled and grated, or peeled with a julienne peeler

• 4 tbsp mayonnaise 

• 2 tsp dijon mustard 


1. Boil the potatoes in a pan of salted water for 18 mins, or until cooked. Drain and set aside. 

2. Put the beetroot and red onion in a bowl with the vinegar and set aside to pickle. 

3. While the potatoes are cooking, grill the sausages for 10 mins, turning half way through. Remove to a plate and keep warm in foil. 

4. Put the cabbage, carrot, mayonnaise and mustard into a bowl. Drain the beetroot and red onion, then add to the bowl and mix. 

5. When done, slightly smash the potatoes with a fork and mix the dill and olive oil through, then season, if needed. Combine the sausages, slaw and potatoes on plates to serve. 

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