| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Red potatoes of similar |
|
|
Size |
| 1/4 |
c |
Dijon mustard |
| 6 |
|
Green onions — minced |
|
|
Basic Vinaigrette (see |
|
|
Recipe) |
| 1/3 |
c |
Minced parsley |
| 1/2 |
c |
Dry white wine |
| 2 |
c |
Water |
| 1 1/2 |
lb |
Sausage (in 4-oz links) |
INSTRUCTIONS
1. In a large saucepan, cover potatoes with salted water. Bring to a boil
over high heat. Reduce heat to maintain a simmer and cook until potatoes
are tender when pierced with a knife (20 to 25 minutes). Drain. When
potatoes are just cool enough to handle, slice them about 1/4 inch thick
and place in a bowl. Add mustard and toss gently to mix. Add green onions
and vinaigrette. Toss gently but well with your hands. Add 1/4 cup of the
parsley.
2. In a large skillet over high heat, bring wine and 2 cups water to a
boil. Add sausages and cover. Reduce heat to maintain a simmer and cook
until sausages are firm and hot throughout (about 15 minutes).
3. Transfer potato salad to a warm platter. Surround with poached sausages.
Garnish with the remaining parsley. Serve immediately.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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