SAUCISSON CHAUD A LA LYONNAISE (with French potato salad, for four)

 Sausages, saucisson chaud a la Lyonnaise 1  Sausages, saucisson chaud a la Lyonnaise 2

4 uncooked garlic pork sausages (about 1-1/2 pounds)

1-1/2 pounds Idaho potatoes

bouquet garni (1 sprig fresh thyme, 1 bay leaf, ½ bunch Italian parsley tied together with a leek leaf)

1 teaspoon coarse salt

1 teaspoon whole black peppercorns

4 shallots, chopped

4 teaspoons balsamic vinegar

8 teaspoons olive oil

2 sprigs fresh tarragon

½ bunch fresh chives, chopped

salt and freshly ground black pepper to taste

fines herbes for garnish

  1. In a saucepan, place the sausages, potatoes, bouquet garni, salt and peppercorns. Cover with cold water, bring to a boil and let simmer 30 minutes.
  1. Remove potatoes and the sausages from the pan. Peel and slice the potatoes and place in a salad bowl.  Add the shallots, vinegar, olive oil, tarragon, chives and salt and pepper to taste.  Toss well.
  1. Arrange the potato salad on a serving platter. Slice the sausages and place on top.  Sprinkle with fines herbes.


from Jean-Michel Diot, chef at the Park Bistro, Manhattan, printed in the New York Times July 14, 1991

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