Hot Sausage and Potato Toss
Prep time:
25 minutesCooking time:
35 minutesIf you cannot find sweet Italian sausages, or they are priced beyond your budget, you can use breakfast links and add 1 teaspoon crushed fennel seeds during the cooking in step 2.
Ingredients
Serves 6
- 3 pounds small red potatoes, cut into chunks
- 2 pounds sweet Italian sausages
- 2/3 cup dry white wine, divided
- 2/3 cup olive oil, divided
- 1 pound mushrooms, sliced
- 1 teaspoon fresh lemon juice
- 3/4 cup chopped green onions
- DRESSING:
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup chicken broth
Directions
1
Preheat oven to 350°F. Place potatoes and enough water to cover in a medium pot. Cover potatoes and bring to a boil over medium-high heat. Cook until tender, about 15 minutes. Drain.
2
Meanwhile, cook sausages, turning once, for 30 minutes. Add 1/3 cup wine. Cook for 5 minutes longer. Drain. Slice into 1-inch pieces. Combine potatoes and sausages in a large bowl.
3
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms. Cook until liquid evaporates, about 5 minutes. Stir in lemon juice. Add mushrooms and green onions to bowl.
4
For dressing, combine mustard, salt, pepper, remaining wine, chicken broth and remaining olive oil in a small bowl. Beat with a fork until well mixed. Pour over potato mixture; toss gently.
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Cookin' xpress!
Cookin' xpress!
If you are in a hurry, you can substitute any cured sausage such as salami or pepperoni and omit baking the sausage in the 1/3 cup wine in step 2.
Great Pairings
Black Bean Soup
Canned black beans may save time and be convenient, but cooking your own beans will save money. Canned beans cost more than double the price of cooking dried black beans.
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