Sausages with smashed Potatoes and Cornichons
sharron slater
ingredients
- 18 small red potatoes, halved
- Salt and pepper
- 3 Tbsp olive oil
- 8 Italian sausage links
- 1/2 C cornichons
- 2 tsp Dijon mustard
- 1/2 small, sweet onion, chopped
- 1/2 C chopped fresh parsley
directions
- 1
Place potatoes in a large saucepan and add enough water to cover. Bring to boil and add 2 tsp salt. Reduce heat and simmer for 15-18 minutes, drain.
- 2
Heat 1 Tbsp oil in a large skillet over med-high heat. Add sausages and cook until browned, 10-12 minutes.
- 3
In a large bowl, whisk together the cornichon brine, mustard, 2 Tbsp oil and salt and pepper. Add potatoes, cornichons, onion and parsley and mix, mashing gently. Cut sausages into large pieces and serve with the potatoes.
Source: sharron
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