Best Warm Sausage Potato Salad Recipes

WARM GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat.
• Add the onions, thyme, and caraway seeds.
• Sauté 2-3 minutes, or until the onions begin to soften.
• Lower the heat, cover, and cook, stirring occasionally, 20-30 minutes, or until the onions are tender but not browned.
• While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat.
• Lower the heat and simmer, covered, 15 minutes.
• Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times.
• Drain, cool slightly, and then slice the potatoes and kielbasa into ½“ pieces- place in a large bowl.
• In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard.
• Season with salt and pepper.
• Drizzle this mixture over the potatoes and kielbasa and mix well.
• Arrange the onions on a serving platter and top with the potato mixture.
• Sprinkle with dill and serve warm.

WARM POTATO SALAD WITH SAUSAGE

Steps:

• Boil the potatoes in a small pot with plenty of water for about 20 minutes, or until tender. After about 10 minutes, prick the sausages and put them in a small skillet that you've rubbed with oil. Brown on both sides, and cook slowly, turning occasionally, for a total of about 20 minutes. Meanwhile, make the dressing by mixing all the dressing ingredients in a bowl. When the potatoes are ready, drain them and cut them into fairly thick slices (no need to peel them, unless you prefer to). Toss the warm potatoes with the vinaigrette. At this point, the sausages should be ready. Remove them to a plate, and add a splash of red wine to the pan, cooking it down quickly until it is syrupy. Pour this bit of pan juice over however much of the sausage you plan to eat right away, and serve it to yourself with the warm potato salad.
• Second Round
• I've deliberately called for more sausage here than I would eat in one sitting, because I like to have some cooked sausage in the fridge to use in a frittata or an omelet or a hearty soup, or to add to a pasta sauce. It's very handy. So determine for yourself how much sausage you want to cook.

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.

WARM SAUSAGE POTATO SALAD- SIMPLE! (PAULA DEEN'S SON BOBBY'S REC

Steps:

• 1. Boil potatoes till fork comes goes through easily, maybe 20-25min?.
• 2.While potatoes are cooking Cut Kielbasa in 1/4 slices.
• 3. Heat frying pan w/ a little cooking Canola Oil and brown Kielbasa, set pan aside when done.
• 4. When potatoes are done put into colander to cool slightly.
• 5. Chop Celery and Green Onions set aside.
• 6. Mince garlic and put in small bowl for sauce.
• 7. Add Sauce ingredients: Olive Oil, Dijon Mustard, Red Wine Vinegar to small bowl with garlic, stir and set aside.
• 8. Chop potatoes w/ skin on into bite size pieces then place in large bowl.
• 9. Salt and Pepper the potatoes how you like them. (I love salt on potatoes!).
• 10. Add, chopped Celery and sliced Green Onions and Sauce to Large bowl.
• 11. last add browned Kielbasa and stir well!
• 12. ENJOY!

WARM SAUSAGE POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 4 minutes. Add beans; cook 3-4 minutes longer or until vegetables are tender. Drain and place in a bowl. Add the sausage and onion., In a saucepan, melt butter. Stir in the flour, mustard, salt and pepper until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the mayonnaise; pour over vegetable mixture and toss to coat. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45-50 minutes or until heated through.

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 SAUSAGE & POTATO SALAD

Steps:

• Place Italian sausage in a frying pan and cook until no longer pink inside.
• Slice into 1/4 inch thick pieces and set aside.
• Boil or steam unpeeled potatoes until tender (about 15 minutes).
• Drain and keep warm.
• Meanwhile, combine vinaigrette ingredients in a small saucepan and bring to boil on stove.
• Reduce temperature to low until ready to use.
• Cut beans in half.
• Microwave on HI for about 4-5 minutes or until tender crisp.
• Gently combine sausage, potatoes, beans, red pepper strips and red onion.
• Whisk warm dressing and pour over potato mixture.
• Stir gently to coat sausage and veggies.
• 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.

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

SAUSAGE & 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.
• NOTE: Look for diced potatoes with onion in the supermarket's refrigerated deli case or in the freezer section. Pair the main course with sauteed spinach, coleslaw, good mustard and dark bread. A pint of ale adds gusto; apple pie is the finishing touch.

WARM GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat. Add the onions, thyme, and caraway. Sauté 2-3 minutes, or until the onions begin to soften. Lower the heat, cover, and cook, stirring occasionally, 20-30 minutes, or until the onions are tender but not browned. While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat. Lower the heat and simmer, covered, 15 minutes. Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times. Drain, cool slightly, then slice the potatoes and kielbasa into 1/2-inch pieces. Place in a large bowl. In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard. Season with salt and pepper. Drizzle this mixture over the potatoes and kielbasa and mix well. Arrange the onions on a serving platter and top with the potato mixture. Sprinkle with dill and serve warm. Calories: 487 Fat. Total: 18g Fiber: 6g Carbohydrates, Total: 69g Sodium: 534mg % Cal. from Fat: 33% Cholesterol: 45mg Protein: 15g

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.

SWEET ITALIAN SAUSAGE WITH WARM POTATO SALAD FOR ONE.

Steps:

• Microwave the potato untill it's soft when squeezed, Mine took 8 minute.
• Let it cool a bit.
• Put the well punctured links in the skillet with water to about 1/2 inch deep.
• Add the optional dehydrated onions and fennel seed to the water and bring to a slow boil, for about 15 minute.
• Add a bit more water if it gets dry but let it evaporate as much as it can.
• In the bowl put the diced onion, relish, bell pepper, and celery seed.
• Scoop the cooked potato out of the skin into the bowl.
• Add a couple TBS of the Miracle whip or{You know whose} Real Mayonaise and the splash of lemon juice.
• Mash together in the bowl adding more Mayo as needed to moisten.
• Don't over mash, you'll like it better with some texture.
• Salt N pepper to taste.
• Refrigerate only for the time it takes the links to cook through.
• Plate up everything with a salad and maybe some chutney.
• I used my onion jam (#54605,hint hint).
• The leftover potato salad is great cold Enjoy.