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Sausage With Smashed Potatoes and Cornichons

Sausages With Smashed Potatoes and Cornichons
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Serves 4| Hands-On Time: | Total Time:



  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.
By January, 2010

Nutritional Information

  • Per Serving
  • Calories 688Calories From Fat 422
  • Protein 29g
  • Carbohydrate 37g
  • Sugar 6g
  • Fiber 4g
  • Fat 47g
  • Sat Fat 14g
  • Calcium 59mg
  • Iron 4mg
  • Sodium 2111mg
  • Cholesterol 76mg
What does this mean? See Nutrition 101 .

Quick Tip

Pate WIth Cornichons and Sliced Baguette
Cornichons are tiny, tart French-style pickles. Try them chopped in egg salad, sliced on a ham sandwich, or whole as an accompaniment to pâté, dry sausage, or smoked fish.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.