Mixed grill with a warm potato & chorizo salad

6 servings

Ingredients

Quantity Ingredient
¼ pounds venison sausage
¼ pounds bratwurst
¼ pounds luganeghe sausage
¼ pounds merguez sausage
¼ pounds italian sausage
¼ pounds kiebasa sausage
1 olive oil
¼ pounds chorizo sausage; finely chopped
2.00 cup julienned onions
2.00 tablespoon chopped garlic
2.00 tablespoon creole mustard or whole grain musta; rd
2.00 pounds new potatoes; sliced 1/2” thick,
1 ; and blanched
2.00 tablespoon finely-chopped parsley
1 salt; to taste
1 freshly-ground black pepper; to taste

Directions

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 ½ 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.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-25-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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