Sausage With Smashed Potatoes and Cornichons

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Photo by Quentin Bacon
Sausage With Smashed Potatoes and Cornichons 4.6 163 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 688 calories
    • Calories 422 calories from fat
    • Fat 47 g
    • Sat Fat 14 g
    • Cholesterol 76 mg
    • Sodium 2111 mg
    • Protein 29 g
    • Carbohydrate 37 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 59 mg

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

Ingredients

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

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