Saucisson Chaud A La Lyonnaise
- Total Time
- About 1 hour
- Rating
- Comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
776 calories; 52 grams fat; 14 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 9 grams polyunsaturated fat; 49 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 32 grams protein; 1281 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes