Potato Salad With Sweet Sausages And Mushrooms

Recipe Ingredients

3 lbs	1362g / 48oz	Small red potatoes - (l6 to 20) - quartered
2 lbs	908g / 32oz	Sweet Italian sausages
1/2 cup	118ml	Dry red wine
2/3 cup	157ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
1 lb	454g / 16oz	Mushrooms - sliced
1 teaspoon	5ml	Fresh lemon juice
1 tablespoon	15ml	Tabasco pepper sauce - divided
3/4 cup	46g / 1.6oz	Chopped green onions
2 tablespoons	30ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt
1/3 teaspoon	1.7ml	Freshly-ground black pepper
1/3 cup	78ml	Dry white wine
1/3 cup	78ml	Chicken stock or broth

Recipe Instructions

In large saucepan, over medium-high heat, cook potatoes in water 15 to 20 minutes, or until fork tender. Drain. Allow to cool to room temperature before slicing into 1/4-inch slices. Place potatoes in large bowl.

Meanwhile, preheat oven to 350 degrees. Put sausages in single layer in baking dish and prick several times with fork. Bake 15 minutes. Turn and bake an additional 15 minutes. Add red wine to pan, turn sausages and bake 8 minutes. Turn sausages once more and bake 7 minutes longer or until cooked through. Remove sausages to dish and let cool. Slice into l-inch rings and add to potatoes.

In large skillet, heat 2 tablespoons olive oil. Add mushrooms and saute over moderately-high heat, tossing, until they give up their liquid and most of it evaporates, about 5 minutes. Sprinkle on lemon juice and half of Tabasco pepper sauce. Add to potato mixture. Add green onions and toss lightly to mix.

In food processor or blender, combine mustard, salt, pepper, Tabasco sauce, white wine and stock. Blend to mix well. With machine on, slowly add remaining 2/3 cup olive oil. Pour dressing over salad and toss to coat. Serve warm or at room temperature, or cover and refrigerate overnight.

This recipe yields l2 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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