Saucisson Chaud A La Lyonnaise

Ingredients

• 4 uncooked garlic pork sausages (about 1 1/2 pounds)
• 1 ½ 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
• ½ bunch fresh chives, chopped
• Salt, freshly ground pepper to taste
• Fines herbes for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    748 calories; 51 grams fat; 14 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 8 grams polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 31 grams protein; 119 milligrams cholesterol; 2440 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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

About 1 hour