| |
|
What You Need:
|
|
|
|
1 pound uncooked plain or garlic pork sausage, fresh or smoked (French, Italian or Polish)
3 pounds firm boiling potatoes, sliced ¼-inch thick
Boiling salted water
¼ cup chicken stock, fresh or canned
¼ cup wine vinegar (preferably white)
2 teaspoons salt
½ teaspoon dry mustard
½ to ¾ cup olive oil
2 tablespoons thinly sliced scallions including some green tops
4 tablespoons finely chopped fresh parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Following the directions in the recipe for Saucisson en Croute, prick the sausage and simmer it uncovered in a deep skillet over moderate heat for 45 minutes.
|
2. While the sausage is simmering, cook the potato slices in a 3- to 4-quartsaucepan in boiling salted water to cover for 12 to 15 minutes, or until they are done but not at all overcooked. Drain them thoroughly in a sieve or colander and transfer them to a large mixing or serving bowl.
|
3. Heat the chicken stock and pour it over the warm potatoes, tossing them very gently once or twice, and let stand for several minutes until the stock is completely absorbed.
|
4. In a small mixing bowl, stir the vinegar, salt and dry mustard together, add to the potatoes and toss very gently again.
|
5. Let the potatoes stand for a few minutes to absorb the seasoning, then pour in the olive oil and sprinkle in the scallions and parsley. Turn the potatoes gently to coat them with the oil and herbs.
|
|
6. When the sausage has simmered for 45 minutes, lift it out of the skillet with tongs and drain it on paper towels. As soon as it is cool enough to handle, skin it and cut it into ½-inch slices. Serve the warm potato salad from a bowl or platter with the sausage slices arranged around it.
|
|
|
|
|
