Ingredients

• Ingredients
  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

Directions

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.