My F&W
quick save (...)
Griddled Sausages with Potato and Carrot Salad
© Brian Doben

Griddled Sausages with Potato and Carrot Salad

  1. 16 baby carrots
  2. 3/4 pound small red potatoes, sliced 1/8 inch thick
  3. 1/4 cup plus 3 tablespoons extra-virgin olive oil
  4. 3 tablespoons fresh lemon juice
  5. 2 tablespoons chopped capers
  6. 1 tablespoon chopped dill
  7. 1 tablespoon chopped chives
  8. Salt and freshly ground pepper
  9. Four 6-ounce fresh rabbit or poultry sausages
  10. 2 tablespoons grainy mustard
  11. 1 tablespoon sherry vinegar
  12. 1 tablespoon minced shallots
  13. 1 teaspoon chopped thyme
  14. 1 tablespoon unsalted butter
  1. In a medium saucepan of boiling salted water, cook the carrots until just tender, about 4 minutes. Using a slotted spoon, transfer the carrots to a colander and refresh under cold water. Add the potato slices to the boiling water and cook until just tender, about 4 minutes. Using a slotted spoon, transfer the potatoes to a large plate. Reserve the cooking water.
  2. In a large bowl, combine 1/4 cup of the olive oil with the lemon juice, capers, dill and chives. Add the carrots and potatoes and season with salt and pepper. Let stand at room temperature for 1 hour.
  3. Bring the cooking water back to a boil. Add the sausages and simmer over moderate heat until just cooked through, about 5 minutes. Transfer the sausages to a plate.
  4. In a small bowl, combine the remaining 3 tablespoons of olive oil with the mustard, sherry vinegar, shallots and thyme and season with salt and pepper.
  5. Melt the butter in a medium cast-iron skillet. Add the sausages and cook over moderately low heat until browned all over, about 8 minutes.
  6. Slice the sausages. Mound the sausages and potato salad on plates. Drizzle 2 teaspoons of the mustard dressing over each plate and serve.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.