Griddled Sausages with Potato and Carrot Salad

  • Servings: 4

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  • 16 baby carrots
  • 3/4 pound small red potatoes, sliced 1/8 inch thick
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped capers
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped chives
  • Salt and freshly ground pepper
  • Four 6-ounce fresh rabbit or poultry sausages
  • 2 tablespoons grainy mustard
  • 1 tablespoon sherry vinegar
  • 1 tablespoon minced shallots
  • 1 teaspoon chopped thyme
  • 1 tablespoon unsalted butter

How to make this recipe

  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.

Contributed By Photo © Brian Doben Published January 2002

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