Best Saucisson Chaud A La Lyonnaise Recipes

WARM LYONNAISE SAUSAGE AND POTATO SALAD

Warm Lyonnaise Sausage and Potato Salad image

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoons roughly chopped lightly toasted shelled pistachios
1 tablespoon minced parsley leaves
Sprigs fresh chervil or baby parsley, garnish
8 to 12 ounces fresh, unsmoked pork sausage (*traditionally the Lyonnaise use "Saucisson Pistache"-- pistachio sausage)
3 pounds new potatoes, such as red bliss, scrubbed well
1 tablespoon kosher salt
1/2 cup dry white wine
2 1/2 tablespoons Dijon mustard
2 tablespoons white wine vinegar or Champagne vinegar
3 tablespoons minced shallots
1 teaspoon minced garlic
1/2 teaspoon salt

Steps:

In a large saucepan, place the sausage and enough cold water to cover by 2 inches. Bring to a gentle simmer and cook until tender and cooked through, about 30 minutes. Do not let boil. Remove the pan from the heat and let the sausage sit in the hot liquid for 5 minutes. Transfer the sausage to a platter to cool slightly.
Meanwhile, in another large saucepan, place the potatoes, kosher salt, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat to a low boil and cook until the potatoes are tender yet still firm, 15 to 20 minutes. Drain and let cool slightly. Slice into 1/4-inch thick rounds and place in a large salad bowl. Sprinkle with the white wine while still warm.
In a mixing bowl, whisk together the Dijon mustard, white wine vinegar, shallots, garlic, salt, and pepper. While whisking, add the oil in a steady stream and whisk until the vinaigrette is thick and emulsified. Adjust the seasoning, to taste. Pour over the potatoes and gently toss to coat.
Slice the sausage into 1/4-inch thick rounds and add to the potato mixture. Add the chopped parsley and pistachios, and toss gently to combine. Garnish with chervil or baby parsley sprigs and serve warm.

SAUCISSON CHAUD A LA LYONNAISE

Saucisson Chaud A La Lyonnaise image

Provided by Alessandra Stanley

Categories dinner, weekday, main course

Time 1h

Yield Four servings

Number Of Ingredients 12

Ingredients

4 uncooked garlic pork sausages (about 1 1/2 pounds)
1 1/2 pounds Idaho potatoes
Bouquet garni (1 sprig fresh thyme, 1 bay leaf, 1/2 bunch Italian parsley tied together in a leek leaf)
1 teaspoon coarse salt
1 teaspoon whole black peppercorns
4 shallots, chopped
4 teaspoons balsamic vinegar
8 teaspoons olive oil
2 sprigs fresh tarragon
1/2 bunch fresh chives, chopped
Salt, freshly ground pepper to taste
Fines herbes for garnish

Steps:

In a saucepan, place the sausages, potatoes, bouquet garni, salt and peppercorns. Cover with cold water, bring to a boil and let simmer 30 minutes.
Remove the potatoes and the sausages from the pan. Peel and slice the potatoes and place in a salad bowl. Add the shallots, vinegar, olive oil, tarragon, chives and salt and pepper to taste. Toss well.
Arrange the potato salad on a serving platter. Slice the sausages and place on top. Sprinkle with fines herbes.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 32 grams, Carbohydrate 43 grams, Fat 51 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 14 grams, Sodium 1278 milligrams, Sugar 8 grams, TransFat 0 grams