Wednesday, July 29, 2009
Warm Poached Sausage and Potato Salad - Outdoor Wednesday
Hot. Hot. Hot. How do you escape an unexpected heat wave when you have a house full of people, including this beautiful toddler who very much needs to be enjoying the great outdoors? Head with us to Cougar reservoir and join in our French-style al fresco meal. This entree is one of our favorites and it's bistro food at its best. It comes from Lyon, France and it's perfect for a sophisticated picnic hamper or a Styrofoam chest. The salad is extremely easy to make and even easier to eat. It's a perfect meal to serve beside a lake on warm summer days. Here's how it's made.
Warm Sausage and Potato Salad
1 pound fresh, unsmoked pork sausage
3 pounds small new potatoes
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
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
1) Place sausage in a large saucepan and cover with cold water by 2 inches. Bring to a simmer; cook until tender and cooked through, about 30 minutes. Do not let boil. Remove pan from the heat and let sausage sit in the hot liquid for 5 minutes. Transfer the sausage to a platter to cool slightly.
2) Meanwhile, in another large saucepan, place 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 potatoes are tender but still firm, about 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 white wine while still warm. Set aside.
3) 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 vinaigrette is thick and emulsified. Adjust seasoning, to taste. Pour over the potatoes and gently toss to coat.
4) Slice sausage into 1/4-inch thick rounds and add to potato mixture. Add chopped parsley and pistachios, and toss gently. Plate for serving. Yield: 6 servings.
Recipe adapted from Emeril Live.
This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.