Sausage And Warm Potato Salad Supper Recipes

SAUSAGE POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.
• In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions.
• For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.

SAUSAGE POTATO SALAD

Steps:

• Scrub potatoes; place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., For dressing, in a small bowl, combine the oil, honey mustard, vinegar and seasonings. Set aside. In a small nonstick skillet coated with cooking spray, cook and stir sausage until heated through., Drain potatoes; cool slightly. Cut into 1/4-in. slices and place in a bowl. Add the onion, sausage and dressing; toss to coat. Serve warm or chilled.

SAUSAGE AND WARM POTATO SALAD SUPPER

Steps:

• 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.
• 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.

WARM POTATO SALAD WITH SWISS CHEESE AND GARLIC SAUSAGE

Steps:

• Make the vinaigrette: In a small bowl, whisk together Dijon mustard and white wine vinegar, then slowly whisk in olive oil in a thin stream. Blend the mixture until smooth.
• Boil potatoes in water with garlic sausage until the potatoes are slightly crunchy at the center. While the potatoes are cooking, boil chicken stock and white wine until it is reduced to a scant 1/2 cup. Remove potatoes from water, drain, and while they are still warm, cut them into 1/8-inch- thick slices. Arrange slices on a platter, season with salt and pepper, pour the reduction over the potatoes, then turn the potatoes over and repeat the process. Allow the potatoes to absorb the reduction for 5 minutes. Cut the garlic sausage into thin rounds, and then alternate slices of potato with slices of garlic sausage for presentation.
• For the garnish: Combine tarragon, chives, parsley and Swiss cheese bits. Sprinkle this on the potatoes and sausage first, then drizzle the vinaigrette on top.
• For an alternate presentation, the potatoes and sausage can also be placed in a bowl on top of greens, then topped with the garnish and the vinaigrette.
• Wine: A very young Beaujolais Village from Georges DuBoeuf

GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.

WARM GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat.
• Add the onions, thyme, and caraway seeds.
• Sauté 2-3 minutes, or until the onions begin to soften.
• Lower the heat, cover, and cook, stirring occasionally, 20-30 minutes, or until the onions are tender but not browned.
• While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat.
• Lower the heat and simmer, covered, 15 minutes.
• Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times.
• Drain, cool slightly, and then slice the potatoes and kielbasa into ½“ pieces- place in a large bowl.
• In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard.
• Season with salt and pepper.
• Drizzle this mixture over the potatoes and kielbasa and mix well.
• Arrange the onions on a serving platter and top with the potato mixture.
• Sprinkle with dill and serve warm.

JIMMY DEAN WARM POTATO AND SAGE SAUSAGE SALAD

Steps:

• Begin by heating 4 tablespoons olive oil in a sauce pot on medium heat.
• Once hot place the onion into the pot and cook for 2 minutes, stirring periodically.
• Add the garlic, potatoes, and sausage and continue cooking for an additional 4 minutes.
• After cooking remove from heat and place ingredients into a bowl.
• Place the red bell pepper, parsley, thyme, and mustard into the bowl and stir all ingredients thoroughly.
• Divide into 10 portions.

BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD

Steps:

• In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
• Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
• Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

WARM POTATO SALAD WITH SAUSAGE

Steps:

• Boil the potatoes in a small pot with plenty of water for about 20 minutes, or until tender. After about 10 minutes, prick the sausages and put them in a small skillet that you've rubbed with oil. Brown on both sides, and cook slowly, turning occasionally, for a total of about 20 minutes. Meanwhile, make the dressing by mixing all the dressing ingredients in a bowl. When the potatoes are ready, drain them and cut them into fairly thick slices (no need to peel them, unless you prefer to). Toss the warm potatoes with the vinaigrette. At this point, the sausages should be ready. Remove them to a plate, and add a splash of red wine to the pan, cooking it down quickly until it is syrupy. Pour this bit of pan juice over however much of the sausage you plan to eat right away, and serve it to yourself with the warm potato salad.
• Second Round
• I've deliberately called for more sausage here than I would eat in one sitting, because I like to have some cooked sausage in the fridge to use in a frittata or an omelet or a hearty soup, or to add to a pasta sauce. It's very handy. So determine for yourself how much sausage you want to cook.