European Wieners and German Potato Salad with Pickles


750g Yukon Gold Potatoes,
15 tsps sunflower oil,
2 white onions diced finely,
125 g Brandt Smoked Bacon diced,
1 tsp white wine vinegar,
1 cup chicken stock, 1 small bunch of flat leaf parsley finely chopped,
3 large Hengstenberg Pickles finely chopped,
8 European Wieners,
salt and pepper to taste


Boil potatoes in a large pot of salted water until tender. Remove from the heat, drain and leave to cool. When cooled, peel and slice the potatoes and place in a bowl. Heat the oil in a pan over medium heat with diced onions and Brandt Smoked Bacon. Add vinegar and chicken stock and season with salt and pepper. Bring to a boil, remove from the heat and stir mixture into the potatoes. Add the parsley and Hengstenberg Pickles to the bowl to finish. Put Brandt European Wieners in a pan with cold water and heat gently. Simmer for 8 -10 minutes until they are heated through. Serve with the German potato salad and a side of Hengstenberg Pickles. Serves 8