Andouillette with potatoes and seeded mustard sauce

Instructions

1. Place the potatoes in a saucepan and cover with cold water. Season the water generously with salt and bring to the boil over high heat. Reduce the heat to low and simmer until the potatoes are just starting to soften. Drain and set aside to cool, then refrigerate until cold.
2. Once the potatoes are cool, slice into 1 cm thick rounds.
3. Heat 2 tablespoons olive oil in a large heavy based frying pan over medium heat. Add the potatoes and cook, stirring regularly until just golden. Add the sausage and cook, turning occasionally until golden and crisp on all sides.
4. When the sausage and potatoes are golden, add half the butter and half the spring onions and cook until the spring onions are soft, and the potatoes and sausage are crisp. Add half the parsley, toss to coat and remove from the heat.
5. Meanwhile, melt the remaining butter in a small saucepan. Add the remaining spring onion and stir until soft but not coloured. Add wine and simmer until reduced by half. Stir in the crème fraiche and mustard and simmer until slightly reduced. Stir in half the remaining parsley and remove from the heat.
6. To serve, place the potatoes on a serving plate, top with the sausage, then pour over the warm sauce and sprinkle with the remaining parsley.