INGREDIENTS

INSTRUCTIONS

In large saucepan, over medium-high heat, cook potatoes in water l5  to
20 minutes, or until fork tender. Drain. Allow to cool to room
temperature before slicing into l/4-inch slices. Place potatoes in
large bowl.  Meanwhile, preheat oven to 350F. Put sausages in single
layer in  baking dish and prick several times with fork. Bake l5
minutes. Turn  and bake an additional l5 minutes. Add red wine to pan,
turn sausages  and bake 8 minutes. Turn sausages once more and bake 7
minutes longer  or until cooked through. Remove sausages to dish and
let cool. Slice  into l-inch rings and add to potatoes.  In large
skillet, heat 2 tablespoons olive oil. Add mushrooms and  saut over
moderately high heat, tossing, until they give up their  liquid and
most of it evaporates, about 5 minutes. Sprinkle on lemon  juice and
half of Tabasco pepper sauce. Add to potato mixture. Add  green onions
and toss lightly to mix.  In food processor or blender, combine
mustard, salt, pepper, Tabasco  pepper sauce, white wine and stock.
Blend to mix well. With machine  on, slowly add remaining 2/3 cup olive
oil. Pour dressing over salad  and toss to coat. Serve warm or at room
temperature, or cover and  refrigerate overnight.  Busted by Karen
Sonnessa <>  Recipe by: Tabasco www.tabasco.com  Posted to MC-Recipe
Digest by "Karen Sonnessa" <> on Mar 25, 1998

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 99
Total Fat: 11g
Cholesterol: 38.6mg
Sodium: 743.5mg
Potassium: 297.2mg
Carbohydrates: 16.1g
Fiber: 3.2g
Sugar: <1g
Protein: 20.3g