Hot Potato Salad with Sausages

Ingredients
650g (1lb 7 oz) baby new potatoes
Salt and black pepper
500g (1lb 2 oz) spicy vegetarian sausages
2 tablespoons vegetable oil
1 shallot
1 large clove garlic
A small bunch of fresh parsley
A small bunch of garlic chives
1 teaspoon Dijon mustard
1 tablespoon plain flour
1/2 lemon
3 tablespoons white wine vinegar
6 tablespoons olive oil
1 tablespoon caster sugar
85g (3 oz) Lancashire cheese

Method
1) Preheat the grill to high. Scrub the new potatoes and boil them in salted water for 15 – 20 minutes.
2) Meanwhile, grill the sausages for about 10 minutes, or according to the manufacturer's instructions, turning them often until they are cooked through and browned.
3) Heat the vegetable oil in a small saucepan. Peel and chop the shallot and the garlic, add them to the pan and cook for 3 minutes, until soft and just turning brown.
4) Rinse, dry and chop the parsley and chives. Add them to the pan, with the mustard and flour, and cook for 1 minute.
5) Remove the pan from the heat. Squeeze 1 tablespoon of juice from the half lemon and add it to the pan with the white wine vinegar, olive oil and caster sugar. Return the pan to the heat and bring the mixture slowly to the boil, stirring, until it becomes smooth and thick. Add salt and pepper to taste, then take the pan off the heat.
6) Drain the potatoes and put them into a serving dish; thickly slice the sausages and mix them with the potatoes; then pour the garlic and mustard dressing on top, and mix it in gently. Crumble the cheese over the top and serve.