Weißwurst Platter with Warm Bavarian Potato Salad

Weißwurst

1. 1Fill a wide saucepan with 1 3/5 qt cold water and bring to a gentle simmer; do not boil vigorously.
2. 2Place the weisswurst in the simmering water, remove pan from direct heat, cover and let sausages warm in the hot water for 8–10 minutes.
3. 3Remove sausages with a slotted spoon and keep warm on a platter while you finish the salad; keep cooking liquid warm if serving later.

Warm Bavarian potato salad

1. 1Place potatoes in a pot of salted water and simmer until just tender when pierced, about 15–20 minutes depending on size; drain and let cool slightly.
2. 2While potatoes cook, fry the bacon lardons in a skillet over medium heat until crisp; using a slotted spoon transfer bacon to a bowl and reserve the rendered fat in the pan.
3. 3Add butter to the hot bacon fat (if using) then stir in the sliced shallot and warm briefly until soft but not browned, about 1 minute.
4. 4Deglaze the pan with white wine vinegar and chicken broth, stir in sugar, salt and pepper, then whisk in the neutral oil to form a loose vinaigrette.
5. 5Cut warm potatoes into thick slices or rounds and place in a large bowl; pour the hot dressing over the potatoes so they absorb the flavors, then fold in the crisp bacon and sliced cornichons.
6. 6Stir in most of the chives and taste; add more salt, pepper or a splash of vinegar if needed. Keep the salad warm until serving.

To serve

1. 1Arrange the warmed weisswurst on a platter beside a mound of warm potato salad; place sweet Bavarian mustard and extra cornichons in small bowls alongside.
2. 2Garnish the salad with remaining chives and serve immediately with soft pretzels and a cold Bavarian beer if desired.