Monday, December 20, 2010

Sausages with Smashed Potatoes and Cornichons



Sausages with Smashed Potatoes and Cornichons
|| Real Simple

1-1/2 pounds small red potatoes (about 18), halved
kosher salt and black pepper
3 tablespoons olive oil
8 Italian sausage links (about 1 1/2 pounds total)
1/2 cup cornichons, chopped, plus 3 tablespoons of the brine
2 teaspoons Dijon mustard
1/2 small sweet onion (such as Vidalia or Walla Walla), chopped
1/4 cup chopped fresh flat-leaf parsley


1. Place the potatoes in a large saucepan and add enough cold water to cover. Bring to a boil.

2. Add 2 teaspoons salt. Reduce heat and simmer until tender, 15 to 18 minutes. Drain.

3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.

4. Add the sausages to the skillet and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.

5. In a large bowl, whisk together the cornichon brine, mustard, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

6. Add the potatoes, cornichons, onion, and parsley to the bowl and mix, mashing gently. Cut the sausages into large pieces and serve with the potatoes.

NOTE: I used red onion since I happened to have a half of one in my refrigerator. Also, both grocery stores I went to over the weekend ran out of cornichons, so I used small dill pickles. It worked just fine.

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