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Sunday, April 10, 2011

Sausages with smashed potatoes & Cornichons

I also made this awhile ago...better late than never, right? ;) Okay, first what the hell are Cornichons!?? Are they Spanish, are they American?? Again, Google always comes through...and I found that they are actually pickles! Why, couldn't they just say that in the recipe!? I guess, I learned my something new that day, as well as, looked like a crazy women walking up and down the aisles looking for those darn things. Anyways, I found this yummy recipe in Real Simple magazine. It was delish, easy and a money saver, seriously under $3 a serving. Try it.

Stuff Needed

1-1/2 pounds small red potatoes (about 18), halved
Kosher salt and black pepper
3 tablespoons olive oil
8 Italian Sausage links (about 1-1/2 pounds total)
1/2 cup cornichons, chopped, plus 3 tablespoons of the brine
2 tablespoons Dijon mustard
1/2 small sweet onion (such as Vidalia or Walla Walla), chopped
1/4 cup chopped fresh flat-leaf parsley

How to do it

1. Place the potatoes in a large saucepan and add enough cold water to cover. Bring to boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 15 to 18 minutes; drain.

2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.

3. In a large bowl, whisk together the cornichon brine, mustard, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Add the potatoes, cornichons, onion, and parsley and mix, mashing gently. Cut the sausages into large pieces and serve with the potatoes.
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  1. Cornichons are French! They are pickles, but not like the big dill pickles. They are small finger sized and bumpy.. and delicious! Are those what you used?

  2. yes of course silly! Google helped a sista out!