Mixed Grill With A Warm Potato And Chorizo Salad
Instructions:
- 1/4 Pound Venison sausage
- 1/4 Pound Bratwurst
- 1/4 Pound Luganeghe sausage
- 1/4 Pound Merguez sausage
- 1/4 Pound Italian sausage
- 1/4 Pound Kiebasa sausage
- Olive oil
- 1/4 Pound Chorizo sausage; finely chopped
- 2 Cup Julienned onions
- 2 Tablespoon Chopped garlic
- 2 Tablespoon Creole mustard or whole grain mustard
- 2 Pound New potatoes; sliced 1/2 thick, and blanched
- 2 Tablespoon Finely−chopped parsley
- Salt; to taste
- Freshly−ground black pepper; to taste
- Preheat the grill. Bring a pot of salted water to a boil.
- Blanch the sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until the sausages are plump.
- Remove the sausages from the water and place on a 1/2 sheet pan.
- Brush the sausages, including the kiebasa, with olive oil.
- Place the sausages on the grill. Cook for 3 to 4 minutes on each side. In a large saute pan, heat 1 tablespoon of olive oil.
- When the oil is hot, render the chorizo for 3 minutes.
- Add the onions and continue the saute for 3 minutes. Season with salt and pepper. Stir in the garlic and mustard.
- Add the potatoes and saute for 3 minutes or until the potatoes are heated through. Season with salt and pepper.
- Stir in the parsley.
- To serve, mound the potato salad in the center of the platter.
- Arrange the grilled sausages around the potato salad.
- Serve with crusty bread and a side of Creole mustard.
- This recipe yields 6 servings.