Recipes Griddled Sausages with Potato and Carrot Salad Be the first to rate & review! Plus: More Chicken Recipes and Tips By Paul Kahan Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research. Food & Wine's Editorial Guidelines Updated on December 16, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Brian Doben Yield: 4 Ingredients 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 Directions 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. 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. 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. 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. 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. Slice the sausages. Mound the sausages and potato salad on plates. Drizzle 2 teaspoons of the mustard dressing over each plate and serve. Rate it Print