Hot saucisson with potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Potatoes. |
| 1 | Morteau saucisson. | |
| 2 | Shallots | |
| 2 | tablespoons | Vinegar. |
| 6 | tablespoons | Groundnut oil. |
| 1 | teaspoon | Mustard. |
| Salt; pepper. | ||
Directions
1 Put the saucisson in a saucepan of cold water. Do not add salt. Cook over a medium heat for 15 minutes.
2 Wash and scrub the potatoes, but do not peel. Boil in lightly-salted water until cooked.
3 Prepare a vinaigrette sauce in a large bowl, mixing together the mustard, vinegar, oil, salt and pepper. Peel and finely chop the shallots, and add to the vinaigrette.
4 When the potatoes are cooked, strain them and peel while still hot. Slice them in rings and toss them carefully in the vinaigrette. 5 Cut the saucisson in rings and serve hot, with the potatoes as a salad.
Campanile tip:
Prick the saucisson in several places to prevent it bursting when cooked.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.