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.