When Amy at My Friend Amy said she would be doing a Fall Recipe Exchange today I knew I wanted to participate! I love to cook and I love to share delicious recipes with others and see what everyone else just loves too. There is something about Fall that just screams comfort food, and well that is my favorite kind of food of all! Recently I was flipping through one of my favorite magazines, Real Simple, when I came across a recipe I just had to try Sausage with Smashed Potatoes and Cornichons, and oh my goodness it is every bit as delicious as it sounds! We were a little suspicious of the pickles at first, but really they just add a little crunch. Seriously, we devoured this up in seconds! Even better, it's super easy to make!
Sausage with Smashed Potatoes and Cornichons
|Copyright Quentin Bacon|
Serves 4| Hands-On Time: 25m | Total Time: 25m
- 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 teaspoons Dijon mustard
- 1/2 small sweet onion (such as Vidalia or Walla Walla), chopped
- 1/4 cup chopped fresh flat-leaf parsley
- Place the potatoes in a large saucepan and add enough cold water to cover. Bring to a boil.
- Add 2 teaspoons salt. Reduce heat and simmer until tender, 15 to 18 minutes. Drain.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Add the sausages to the skillet and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.
- In a large bowl, whisk together the cornichon brine, mustard, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
- Add the potatoes, cornichons, onion, and parsley to the bowl and mix, mashing gently. Cut the sausages into large pieces and serve with the potatoes.