Rating: 4.5 stars
163 Ratings
  • 5 star values: 133
  • 4 star values: 9
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 7
Kate Merker

Gallery

Credit: Quentin Bacon

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a large saucepan and add enough cold water to cover. Bring to a boil.

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  • Add 2 teaspoons salt. Reduce heat and simmer until tender, 15 to 18 minutes. Drain.

  • Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.

  • Add the sausages to the skillet and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.

  • In a large bowl, whisk together the cornichon brine, mustard, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

  • 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.

Nutrition Facts

688 calories; protein 29g; carbohydrates 37g; sugars 6g; fiber 4g; fat 47g; saturated fat 14g; calcium 59mg; iron 4mg; sodium 2111mg; cholesterol 76mg.
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