12 frozen Quorn Low Fat Sausages
For the sauerkraut:
100ml cider vinegar
2 level tsp sweetener
1 tbsp caraway seeds
800g white or green cabbage, very finely shredded
2 tbsp finely chopped fresh chives
For the potato salad:
800g floury potatoes, such as Desiree or King Edward, peeled and cut into small cubes
1 level tbsp wholegrain mustard
1 tsp mustard powder
200g fat-free natural yogurt
4 level tbsp extra-light mayonnaise
6 spring onions, finely sliced
2 celery sticks, sliced
1 red apple, cored and cut into small cubes
10 gherkins, roughly chopped
1 For the sauerkraut, put the vinegar, sweetener and caraway seeds in a small saucepan and bring to the boil. Remove from the heat and put in a serving bowl with the cabbage and chives. Season, toss well and chill until ready to serve.
2 For the potato salad, boil the potatoes for 15-20 minutes, or until just tender. Drain and leave to cool for 8-10 minutes.
3 In a wide serving bowl, whisk together the mustards, yogurt and mayonnaise. Stir in the cooled potatoes, spring onions, celery, apple and gherkins, and season well.
4 Cook the sausages on your preheated barbecue, turning frequently, until cooked through. Divide the sauerkraut and potato salad between 4 plates and serve with the sausages.