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