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Mixed Grill With A Warm Potato And Chorizo Salad
1
1
1
1
1
1
/4 Pound Venison sausage
/4 Pound Bratwurst
/4 Pound Luganeghe sausage
/4 Pound Merguez sausage
/4 Pound Italian sausage
/4 Pound Kiebasa sausage
Olive oil
1
2
2
2
2
2
/4 Pound Chorizo sausage; finely chopped
Cup Julienned onions
Tablespoon Chopped garlic
Tablespoon Creole mustard or whole grain mustard
Pound New potatoes; sliced 1/2 thick, and blanched
Tablespoon Finely−chopped parsley
Salt; to taste
Freshly−ground black pepper; to taste
1
/2 Fat; 0 Other Carbohydrates
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
1
/2 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. This recipe yields 6 servings.
Mixed Grill With A Warm Potato And Chorizo Salad
414
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