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Full Online Book HomeLearning KitchenVegetables - Potato Salad - Warm Sausage And Potato Salad
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Vegetables - Potato Salad -  Warm Sausage And Potato Salad Post by :merkur Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2097

Click below to download : Vegetables - Potato Salad - Warm Sausage And Potato Salad (Format : PDF)

Vegetables - Potato Salad - Warm Sausage And Potato Salad

1 3/4 lb new potatoes
1/4 lb green beans
1/2 sweet red pepper
1/2 c Vidalia onion -- diced
1/4 c chopped fresh basil
3/4 lb sausage (I used 1 lb. smoked turkey sausage)
lettuce leaves

Sweet Mustard Dressing:
3 tbsp cider vinegar
3 tbsp chicken stock
2 tbsp olive oil
4 tsp sweet mustard
1 clove garlic -- minced
1 dash Worcestershire sauce
1/2 tsp pepper


In small bowl, whisk together vinegar, chicken stock, olive oil, mustard, garlic, Worcestershire sauce, and pepper. Set aside.

Scrub potatoes; quarter if large. Trim beans; cut diagonally in half. Cut red pepper in half crosswise; cut lengthwise into strips. In saucepan of boiling salted water, cook potatoes for 15 minutes or just until fork-tender (do not overcook). Remove with slotted spoon and cut into 1-inch cubes; place in large bowl.
Add beans to boiling water; cook 5 minutes or just until crisp-tender. Drain and rinse under cold water; drain well and add to bowl. Pour in all but 2 tbsp of the dressing; add red pepper, onion and basil and stir gently.

Meanwhile, prick sausage and place on greased grill over medium-high heat; cook, turning sausage often and brushing with remaining dressing, for 20 to 25 minutes or until no longer pink inside. Slice thickly on diagonal.

Line individual plates with lettuce leaves; mound potato mixture on top. Arrange sausage slices over potato mixture.

Makes 4 servings.

Source: Canadian Living

NOTES : The intro to the recipe says you can use whatever kind of sausage you like - Italian, garlic, chorizo, etc.
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Dill Butte: 2 tablespoons dry white wine, stock or water 8 tablespoons unsalted butter, at room temperature 1 tablespoon fresh dill, chopped salt and pepper to taste Bring liquid to boil in a 1-1/2 to 2 quart saucepan, watching constantly. Reduce heat to low and add 2 tablespoons butter. Immediately start whisking and continue to whisk until butter has blended smoothly into liquid. Add remaining butter in 2 tablespoon pieces, whisking constantly after each addition until smooth. (Do not let mixture boil.) Remove from heat and add chopped dill. Season with salt and pepper to taste. Keep warm and reserve. Potato
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