1. Heat a grill, to medium-high.  
  2. Bury the potatoes under the hot coals and cook for approx. 40 minutes or until cooked through. 
  3. Remove the potatoes from the coals and keep warm. 
  4. Oil the grid and place over the heated coals.  
  5. Make 4 slits in each sausage and grill, while rotating, according to the package instructions. Remove from heat and keep warm. 
  6. While the sausages are grilling, prepare the tomato salad.
    In a bowl, mix the tomatoes, parsley and garlic. Season with salt, coarsely ground black pepper, a drizzle of olive oil, and freshly squeezed lemon juice. 
  7. Place a split sausage, 2 roasted potatoes, topped with a dollop of sour cream and chopped chives or dill, and some tomato salad, on a plate.  
  8. Bon Appetit! 
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8 medium size (1.4kg) potatoes wrapped in aluminum foil

1 cup (240g) sour cream *

1 tbsp. (5g) chopped chives or dill

For the Salad

2 medium size (300g) tomatoes, cut into large cubes

1 clove(5g) garlic, finely chopped

1 tbsp. (5g) chopped parsley

1 (100g) lemon


Coarsely ground pepper

2 tbsps. (26 g) olive oil

*To make this recipe vegan use a plant-based substitute.