| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Venison sausage |
| 1/4 |
lb |
Bratwurst |
| 1/4 |
lb |
Luganeghe sausage |
| 1/4 |
lb |
Merguez sausage |
| 1/4 |
lb |
Italian sausage |
| 1/4 |
lb |
Kiebasa sausage |
|
|
Olive oil |
| 1/4 |
lb |
Chorizo sausage, finely |
|
|
chopped |
| 2 |
c |
Julienned onions |
| 2 |
T |
Chopped garlic |
| 2 |
T |
Creole mustard or whole |
|
|
grain mustard |
| 2 |
lb |
New potatoes, sliced |
|
|
1/2-inch thick blanched |
| 2 |
T |
Finely chopped parsley |
|
|
Salt and black pepper |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA21 Preheat the grill. Bring a pot of salted
water to a boil. Blanch the sausages (except for the kiebasa and
chorizo) for 3 to 5 minutes, or until the sausages are plump. Remove
the sausages from the water and place on a 1/2 sheet pan. Brush the
sausages, including the kiebasa, with olive oil. Place the sausages on
the grill. Cook for 3 to 4 minutes on each side. In a large saute pan,
heat 1 tablespoon of olive oil. When the oil is hot, render the
chorizo for 3 minutes. Add the onions and continue the saute for 3
minutes. Season with salt and pepper. Stir in the garlic and mustard.
Add the potatoes and saute for 3 minutes or until the potatoes are
heated through. Season with salt and pepper. Stir in the parsley. To
serve, mound the potato salad in the center of the platter. Arrange
the grilled sausages around the potato salad. Serve with crusty bread
and a side of Creole mustard. Yield: 6 servings Posted to
recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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