Sausages with Smashed Potatoes and Cornichons

Sausages.  Do you prefer pork or chicken?  I use chicken a lot just because they are lighter and there are all the spiced and fancied up varieties.   I don’t even know what variety I used with this recipe, but looking back on it, I wish it would have been pork.  Sometimes you need that pork fat goodness.  Don’t get me wrong, this was good, but I think a little more fat would have been just right.  Also, cornichons??  I just cut up some dill pickles, which I have a zillion of because I bought a big warehouse size jar full of, simply because I wanted the  jar to do some fermenting in.  So, expect lots of pickles showing up on plates here at Sidewalk Shoes in the future!

Sausages with Smashed Potatoes and Cornichons (From Real Simple) 

1 1/2 pounds small red potatoes (about 18), halved

kosher salt and black pepper

3 tablespoons olive oil

8 Italian sausage links (about 1 1/2 pounds total)

1/2 cup cornichons, chopped, plus 3 tablespoons of the brine

2 teaspoons Dijon mustard

1/2 small sweet onion (such as Vidalia or Walla Walla), chopped

1/4 cup chopped fresh flat-leaf parsley

Place the potatoes in a large saucepan and add enough cold water to cover. Bring to a boil and 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 and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.

In a large bowl, whisk together the cornichon brine, mustard, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the potatoes, cornichons, onion, and parsley and mix, mashing gently. Cut the sausages into large pieces and serve with the potatoes.

This will be my entry for Foodie Friday!!  I know it’s only Thursday, but I have a non-foodie post for tomorrow!

 

 

This will be my entry for Foodie Friday at Designs by Gollum!