Sausage With Smashed Potatoes and Cornichons

Sausages With Smashed Potatoes and Cornichons
Quentin Bacon
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Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1 1/2
pounds
small red potatoes (about 18), halved
kosher salt and black pepper
3
tablespoons
olive oil
8
Italian sausage links (about 1 1/2 pounds total)
1/2
cup
cornichons, chopped, plus 3 tablespoons of the brine
2
teaspoons
Dijon mustard
1/2
small sweet onion (such as Vidalia or Walla Walla), chopped
1/4
cup
chopped fresh flat-leaf parsley

Directions

  1. Place the potatoes in a large saucepan and add enough cold water to cover. Bring to a boil.
  2. Add 2 teaspoons salt. Reduce heat and simmer until tender, 15 to 18 minutes. Drain.
  3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  4. Add the sausages to the skillet and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.
  5. In a large bowl, whisk together the cornichon brine, mustard, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  6. Add the potatoes, cornichons, onion, and parsley to the bowl and mix, mashing gently. Cut the sausages into large pieces and serve with the potatoes.
Kate Merker
January 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 422
  • Protein 29 g
  • Carbohydrate 37 g
  • Sugar 6 g
  • Fiber 4 g
  • Fat 47 g
  • Sat Fat 14 g
  • Calcium 59 mg
  • Iron 4 mg
  • Sodium 2111 mg
  • Cholesterol 76 mg
What does this mean? See Nutrition 101.

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