Warm Lyonnaise Sausage And Potato Salad 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.

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.

WARM SAUSAGE POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 4 minutes. Add beans; cook 3-4 minutes longer or until vegetables are tender. Drain and place in a bowl. Add the sausage and onion., In a saucepan, melt butter. Stir in the flour, mustard, salt and pepper until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the mayonnaise; pour over vegetable mixture and toss to coat. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45-50 minutes or until heated through.

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.

SALAD LYONNAISE (WARM BACON & EGG SALAD)

Steps:

• Heat 1 tbsp of oil in a large frying pan, then add the bacon and garlic. Sizzle for about 15 mins until the bacon is crisp and brown, then scoop it out with a slotted spoon into a bowl, leaving the garlic and bacon fat in the pan. Throw the bread into the pan and toss in the bacon fat, adding the remaining oil if the pan is dry. Fry the croutons for 5 mins on a low heat, tossing occasionally until golden and crisp, then remove pan from heat.
• While the croutons are frying, make the dressing. Whisk the chopped shallot, vinegar, mustard and 1 tbsp water in a small bowl. add the oil gradually to make a thick dressing, season, then set aside. Cut away and keep the lighter lettuce leaves and wash if needed, discarding any of the tough outer leaves.
• When all of your ingredients are ready, bring a pan of water to a gentle boil and add the vinegar. Crack the eggs into small bowls then gently lower into the water and poach for 3 mins exactly. Line a plate with kitchen paper and use a slotted spoon to lift the eggs onto the plate (see tip).
• Tip most of the croutons, lardons, all the leaves and two-thirds of the dressing into a salad bowl and toss well. Pile the salad high into the middle of two plates and arrange the remaining croutons and lardons around the side of the plates with the shallot rings. Drizzle the rest of the dressing around the outside and, just before serving, top each plate of salad with an egg, then season it.

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.

SWEET ITALIAN SAUSAGE WITH WARM POTATO SALAD FOR ONE.

Steps:

• Microwave the potato untill it's soft when squeezed, Mine took 8 minute.
• Let it cool a bit.
• Put the well punctured links in the skillet with water to about 1/2 inch deep.
• Add the optional dehydrated onions and fennel seed to the water and bring to a slow boil, for about 15 minute.
• Add a bit more water if it gets dry but let it evaporate as much as it can.
• In the bowl put the diced onion, relish, bell pepper, and celery seed.
• Scoop the cooked potato out of the skin into the bowl.
• Add a couple TBS of the Miracle whip or{You know whose} Real Mayonaise and the splash of lemon juice.
• Mash together in the bowl adding more Mayo as needed to moisten.
• Don't over mash, you'll like it better with some texture.
• Salt N pepper to taste.
• Refrigerate only for the time it takes the links to cook through.
• Plate up everything with a salad and maybe some chutney.
• I used my onion jam (#54605,hint hint).
• The leftover potato salad is great cold Enjoy.