• 2servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 Fully-cooked smoked sausages

  2. 1 tablespoon 15ml Olive oil - (to 2 tbspns)

  3. 2 1/2 cups 365g / 12oz Packaged refrigerated diced potatoes with

  4. Onion - (abt 12 oz)

  5. 1/2 cup 31g / 1.1oz Coarsely-chopped red onion

  6. 2 tablespoons 30ml Chopped fresh parsley

  7. 2 tablespoons 30ml White wine vinegar

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Using toothpick, pierce sausages in several places. Transfer to medium skillet; add enough water to reach depth of 1/4 inch. Bring water to boil over high heat. Reduce heat, cover skillet and simmer sausages 5 minutes. Uncover; continue to simmer until water cooks away and sausages are brown and heated through, turning sausages occasionally, about 5 minutes. Transfer sausages to 2 plates.

  2. Add enough oil to drippings in skillet to measure 2 tablespoons. Heat over medium-high heat. Add potatoes (with onion) and red onion. Cover; cook until potatoes are golden brown, stirring occasionally, about 5 minutes. Mix in parsley and vinegar. Season with salt and pepper. Spoon potato salad next to sausages.

  3. This recipe yields 2 servings; can be doubled.


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