Mixed grill with a warm potato and chorizo salad

1 Servings

Ingredients

QuantityIngredient
¼poundsVenison sausage
¼poundsBratwurst
¼poundsLuganeghe sausage
¼poundsMerguez sausage
¼poundsItalian sausage
¼poundsKiebasa sausage
Olive oil
¼poundsChorizo sausage; finely chopped
2cupsJulienned onions
2tablespoonsChopped garlic
2tablespoonsCreole mustard or whole grain mustard
2poundsNew potatoes; sliced 1/2-inch thick, blanched
2tablespoonsFinely chopped parsley
Salt and black pepper

Directions

EMERIL LIVE SHOW #EMIA21

Preheat the grill. Bring a pot of salted water to a boil. Blanch the sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until the sausages are plump. Remove the sausages from the water and place on a ½ sheet pan. Brush the sausages, including the kiebasa, with olive oil.

Place the sausages on the grill. Cook for 3 to 4 minutes on each side. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, render the chorizo for 3 minutes. Add the onions and continue the saute for 3 minutes. Season with salt and pepper. Stir in the garlic and mustard. Add the potatoes and saute for 3 minutes or until the potatoes are heated through. Season with salt and pepper. Stir in the parsley. To serve, mound the potato salad in the center of the platter. Arrange the grilled sausages around the potato salad. Serve with crusty bread and a side of Creole mustard.

Yield: 6 servings

Posted to recipelu-digest by molony <molony@...> on Feb 22, 1998