Saucisson Chaud A La Lyonnaise

Name: Saucisson Chaud A La Lyonnaise
Total time: 1 h
Yield: Four servings
Cuisine: french
Ingredients: 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, 1/2 bunch Italian parsley tied together in 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; 1/2 bunch fresh chives, chopped; Salt, freshly ground pepper to taste; Fines herbes for garnish

Recipe from Jean-Michel Diot

Adapted by Alessandra Stanley

Total Time: About 1 hour
Rating: (0)
Comments: Read comments

Featured in: Food; Les Delices Did Not Delight

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

4uncooked garlic pork sausages (about 1½ pounds)
1½pounds Idaho potatoes
Bouquet garni (1 sprig fresh thyme, 1 bay leaf, ½ bunch Italian parsley tied together in a leek leaf)
1teaspoon coarse salt
1teaspoon whole black peppercorns
4shallots, chopped
4teaspoons balsamic vinegar
8teaspoons olive oil
2sprigs fresh tarragon
½bunch fresh chives, chopped
Salt, freshly ground pepper to taste
Fines herbes for garnish

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 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.
Step 2
Remove the 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.
Step 3
Arrange the potato salad on a serving platter. Slice the sausages and place on top. Sprinkle with fines herbes.