Best Warm Sausage And Potato Salad Recipes

WARM LYONNAISE SAUSAGE AND POTATO SALAD

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.

SAUSAGE AND WARM POTATO SALAD SUPPER

Steps:

• Using toothpick, pierce sausages in several places. Transfer to medium skillet; add enough water to reach depth of 1/4 inch. Bring water to boil over high heat. Reduce heat, cover skillet and simmer sausages 5 minutes. Uncover; continue to simmer until water cooks away and sausages are brown and heated through, turning sausages occasionally, about 5 minutes. Transfer sausages to 2 plates.
• Add enough oil to drippings in skillet to measure 2 tablespoons. Heat over medium-high heat. Add potatoes (with onion) and red onion. Cover; cook until potatoes are golden brown, stirring occasionally, about 5 minutes. Mix in parsley and vinegar. Season with salt and pepper. Spoon potato salad next to sausages.

JIMMY DEAN WARM POTATO AND SAGE SAUSAGE SALAD

Steps:

• Begin by heating 4 tablespoons olive oil in a sauce pot on medium heat.
• Once hot place the onion into the pot and cook for 2 minutes, stirring periodically.
• Add the garlic, potatoes, and sausage and continue cooking for an additional 4 minutes.
• After cooking remove from heat and place ingredients into a bowl.
• Place the red bell pepper, parsley, thyme, and mustard into the bowl and stir all ingredients thoroughly.
• Divide into 10 portions.

WARM POTATO SALAD WITH SWISS CHEESE AND GARLIC SAUSAGE

Steps:

• Make the vinaigrette: In a small bowl, whisk together Dijon mustard and white wine vinegar, then slowly whisk in olive oil in a thin stream. Blend the mixture until smooth.
• Boil potatoes in water with garlic sausage until the potatoes are slightly crunchy at the center. While the potatoes are cooking, boil chicken stock and white wine until it is reduced to a scant 1/2 cup. Remove potatoes from water, drain, and while they are still warm, cut them into 1/8-inch- thick slices. Arrange slices on a platter, season with salt and pepper, pour the reduction over the potatoes, then turn the potatoes over and repeat the process. Allow the potatoes to absorb the reduction for 5 minutes. Cut the garlic sausage into thin rounds, and then alternate slices of potato with slices of garlic sausage for presentation.
• For the garnish: Combine tarragon, chives, parsley and Swiss cheese bits. Sprinkle this on the potatoes and sausage first, then drizzle the vinaigrette on top.
• For an alternate presentation, the potatoes and sausage can also be placed in a bowl on top of greens, then topped with the garnish and the vinaigrette.
• Wine: A very young Beaujolais Village from Georges DuBoeuf

WARM SAUSAGE AND POTATO SALAD

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.