Mixed Grill With A Warm Potato And Chorizo Salad

Recipe Ingredients

1/4 lb	113g / 4oz	Venison sausage
1/4 lb	113g / 4oz	Bratwurst
1/4 lb	113g / 4oz	Luganeghe sausage
1/4 lb	113g / 4oz	Merguez sausage
1/4 lb	113g / 4oz	Italian sausage
1/4 lb	113g / 4oz	Kiebasa sausage
		Olive oil
1/4 lb	113g / 4oz	Chorizo sausage - finely chopped
2 cups	125g / 4.4oz	Julienned onions
2 tablespoons	30ml	Chopped garlic
2 tablespoons	30ml	Creole mustard or whole grain mustard
2 lbs	908g / 32oz	New potatoes - sliced 1/2" thick, and blanched
2 tablespoons	30ml	Finely-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the grill.

Bring a pot of salted water to a boil. Blanch the sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until the sausages are plump. Remove the sausages from the water and place on a 1/2 sheet pan. Brush the sausages, including the kiebasa, with olive oil. Place the sausages on the grill. Cook for 3 to 4 minutes on each side.

In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, render the chorizo for 3 minutes. Add the onions and continue the saute for 3 minutes. Season with salt and pepper. Stir in the garlic and mustard. Add the potatoes and saute for 3 minutes or until the potatoes are heated through. Season with salt and pepper. Stir in the parsley.

To serve, mound the potato salad in the center of the platter. Arrange the grilled sausages around the potato salad. Serve with crusty bread and a side of Creole mustard.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A21 broadcast 02-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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