If you have about an hour I can tell you why I have not owned an outdoor barbeque grill for the past 7 years. However, this is the summer that I will once again be a proud owner of one. In the meantime, my indoor grill pan has done a fantastic job cooking up some dinners like these sausages.
Wait! Before the recipe let’s rock out to Les Cornichons. You know I’ll be humming this one all day. I’m going to practice those dance moves, too, for a 60s themed party I am going to this weekend. Oh, and if you have yet another hour to spare I’ll tell you all about me and bears.
Sausages With Smashed Potatoes And Cornichons
1 1/2 pounds small red and/or white potatoes, halved
3 Tbs olive oil
8 Italian sausages
1/2 cup cornichons, chopped, plus 3 Tbs of the brine
2 tsp Dijon mustard
1/2 small sweet onion, chopped
1/4 cup chopped parsley
1. Place the potatoes in a large saucepan and add enough cold water to cover. Bring to a boil and add 2 tsp salt. Reduce heat and simmer until tender, about 15 minutes. Drain.
2. Grill the sausages or brown them, until cooked through, in a skillet with 1 Tbs of the oil.
3. In a large bowl, whisk together the cornichon brine, mustard, and remaining 2 Tbs oil. Add salt and pepper. Add the potatoes, cornichons, onion and parsley. Mix, mashing gently.
4. Cut the sausages into large pieces and serve with the potatoes.
Tommy Dorsey & His Orchestra-Marie
The Tragically Hip-The Bear
Cheers! Et la radio….ba da da da ♬♬♬♬♬♬♬