Saucisson Chaud A La Lyonnaise
Published July 13, 1991
- Total Time
- About 1 hour
- Rating
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Ingredients
4 uncooked garlic pork sausages (about 1 ½ pounds)
1 ½ pounds Idaho potatoes
Bouquet garni (1 sprig fresh thyme, 1 bay leaf, ½ 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 analysis per serving (4 servings)
49 grams carbs; 119 milligrams cholesterol; 776 calories; 23 grams monosaturated fat; 9 grams polyunsaturated fat; 14 grams saturated fat; 52 grams fat; 9 grams fiber; 1281 milligrams sodium; 32 grams protein; 9 grams sugar
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