Plans always seem to get derailed around here. I wanted to make lettuce wraps for dinner last night, first with leftover chicken (there was none), then with extra-firm tofu (I didn't make it to the grocery store). It didn't matter, anyway, because yesterday was a rainy, cold day here, and this warm, hearty sausage and potato dish hit the spot far better than a dainty lettuce-wrap supper would have. The vinaigrette cuts through the blandness of the potatoes and the richness of the sausage. It's not pretty, but it's good. I really did eat mine with the lettuce, which was a nice addition, too.
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First I peeled 4 small potatoes (I used Russet, but an all-purpose potato would be better) and put them in a saucepan full of cold, salted water. Brought that to a boil while I prepared the sausage and vinaigrette.
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I minced 1/2 a small onion and heated it in a small skillet with sliced smoked sausage.
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I mixed a mustard vinaigrette in the bottom of a big bowl while everything else cooked: 1 tablespoon mustard mixed with 3 tablespoons white wine vinegar and some salt and pepper. Then I whisked in 3 tablespoons olive oil. When the potatoes were tender, I drained them and mixed them with the vinaigrette, which they immediately soaked up.
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Last step, I mixed in the cooked potatoes and sausage. I tried to leave a lot of the grease in the pan because even though it was deep red and full of flavor, there was a lot of it.
Check out these [link href="https://landcruisers.info/Articles/Food/Recipes/15-Succulent-Sausage-Dishes.html" target="_blank" link_updater_label="external_hearst"]15 Succulent Sausage Dishesfor more ideas.
— Kim Walker