SAUSAGE POTATO SALAD
"I like making this cool potato recipe on warm days. I reduced the oil quite a bit and added a little more honey mustard, giving it a richer taste. Sausage, too, adds good flavor to this hearty salad!" Ginette Starshak - Decatur, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Scrub potatoes; place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., For dressing, in a small bowl, combine the oil, honey mustard, vinegar and seasonings. Set aside. In a small nonstick skillet coated with cooking spray, cook and stir sausage until heated through., Drain potatoes; cool slightly. Cut into 1/4-in. slices and place in a bowl. Add the onion, sausage and dressing; toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 162 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 398mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
WARM LYONNAISE SAUSAGE AND POTATO SALAD
Steps:
- In a large saucepan, place the sausage and enough cold water to cover by 2 inches. Bring to a gentle simmer and cook until tender and cooked through, about 30 minutes. Do not let boil. Remove the pan from the heat and let the sausage sit in the hot liquid for 5 minutes. Transfer the sausage to a platter to cool slightly.
- Meanwhile, in another large saucepan, place the potatoes, kosher salt, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat to a low boil and cook until the potatoes are tender yet still firm, 15 to 20 minutes. Drain and let cool slightly. Slice into 1/4-inch thick rounds and place in a large salad bowl. Sprinkle with the white wine while still warm.
- In a mixing bowl, whisk together the Dijon mustard, white wine vinegar, shallots, garlic, salt, and pepper. While whisking, add the oil in a steady stream and whisk until the vinaigrette is thick and emulsified. Adjust the seasoning, to taste. Pour over the potatoes and gently toss to coat.
- Slice the sausage into 1/4-inch thick rounds and add to the potato mixture. Add the chopped parsley and pistachios, and toss gently to combine. Garnish with chervil or baby parsley sprigs and serve warm.
SAUSAGE STUFFED POTATOES WITH GREEN SALAD
Steps:
- Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.
- Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.
- Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.
- Preheat oven to 350°F with rack in middle.
- Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.
- Meanwhile, tear bread into small pieces, then soak in milk in a medium bowl until very soft. Mix in sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.
- Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes.
- While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.
- Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes. Cool slightly.
- Toss greens with dressing and serve with potatoes
SAUSAGE POTATO SALAD
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.
- In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions.
- For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.
SAUSAGE-STUFFED POTATOES
These cheese-topped baked potatoes stuffed with pork sausage are nearly a meal in themselves. "I learned to cook at my mother's side," recalls Janice Murray of Rogers City, Michigan, "and this recipe was a family tradition."
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; bake at 400° for 1 hour or until tender. , In a skillet, cook sausage over medium heat until no longer pink; drain. Cool potatoes slightly; cut in half lengthwise. Scoop out the pulp and place in a bowl; add butter and mash. Stir in Parmesan cheese, pepper and sausage. Spoon into potato shells., Place in an 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 758 calories, Fat 43g fat (19g saturated fat), Cholesterol 96mg cholesterol, Sodium 956mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 6g fiber), Protein 25g protein.
SAUSAGE STUFFED BAKED POTATOES
This potato is really a meal in itself. Stuffed with sausage and cheese, it makes an easy hot meal to enjoy right out of the oven or at room temperature. This recipe is from the Liquor Control Board of Ontario's Food & Drink Magazine, Holiday 2007 issue.
Provided by Chef Regina V. Smith
Categories One Dish Meal
Time 1h9m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut cooked potatoes in half lengthwise and scoop out inside with a small spoon and place in a bowl. Set potato shells aside in a 13 X 19 inch baking pan.
- Preheat oven to 400°F.
- Heat oil in a non stick skillet over medium heat and cook onion, sausage, garlic, Italian seasoning, and fennel seeds breaking up the sausage meat with a wooden spoon or spatula until it is no longer pink (about 8 minutes). Add pepper and cook for another 2 minutes. Add to reserve potato and stir to break up potato and combine. Add parsley and salt. Let cool slightly.
- Stir in 1/2 cup Asiago cheese and egg into the potatoe mixture until well combined. Spoon into potato shells and sprinkle each filled shell with the remaining cheese.
- Bake for 30 minutes or until golden brown and knife is hot when inserted into the center.
SAUSAGE-STUFFED RED POTATOES
My husband and I have a large garden and we always plant red potatoes so I am always trying to come up with ways to use all of them. We have this recipe often. My son calls them potato poppers. And they are very low calorie.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 appetizers.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-9 minutes or until tender, turning once., Meanwhile, in a large skillet, cook sausage and pepper over medium heat until sausage is no longer pink. Add onions and 4-1/2 teaspoons parsley; cook 1-2 minutes longer. Remove from the heat; stir in cheese. Cut each potato in half lengthwise. Scoop out 1 tablespoon pulp (save for another use)., Spoon about 2 tablespoons sausage mixture into each half. Place on a microwave-safe plate. Microwave on high for 1-2 minutes or until cheese is melted. Sprinkle with remaining parsley.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 186mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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