WARM SAUSAGE AND POTATO SALAD

WARM SAUSAGE AND POTATO SALAD image

Number Of Ingredients 18

1 lb of new red potatoes - the little red devils if you can get em
or those little white marbles
¼ lb green beans and or asparagus and or fiddleheads (yum)
7 or 8 HOT Italian sausage
Grilled Veg:
A red , green, and yellow pepper cut in half and seeded
A red onion cut into ½ inch thick slices
A medium size zucchini cut in1/2 length wise
An eggplant cut in ½ inch circles
Mustard Dressing
3 tbsp each wine vinegar, chicken stock, and olive oil
4 tbsp honey mustard
1 clove garlic minced
dash Worcestershire
½ tsp pepper
(optional, but nice, a handful of fresh basil chopped up)
(also optional, ¼ teaspoon cayenne or Chinese hot chili paste Some like it hot!!!!!!!)
(I often make a really large batch of this and use a full can of the low sodium chicken stock and increase the other ingredients proportionately)

Steps:

In a small bowl wisk together all the dressing ingredients. I never have chicken stock on hand (who does) so I use a bouillon cube. Set aside. Clean (don't peel) and boil the tatters. If tiny leave whole if large quarter. Cook till just tender. Clean the beans. Cut em in half. Steam until lightly cooked. And or cook the fiddleheads and or asparagus. Open a beer, brush the grilled vegetables with olive oil and throw them on the barby. Brush occasionally with the oil, turning the veggies until the outside is well grilled. I put the sausage in a glass dish and nuke them for the number of minutes I have sausage (8min for 8 sausage). Then I barbecue till crispy golden and hit them with some sweet and sour barbecue sauce just a minute before removal. Let em cool and slice em thinly on the diagonal. Get a BFB (large bowl) put everything in it. Pour the sauce over all and lightly toss. Put on a plate or in a bowl and top with some parmesan cheese. Moma mia that's a some nice a meal. Especially nice nuked up the next night.