Recipe - Mixed Grill With A Warm Potato And Chorizo Salad

One fourth pound Venison sausage
One fourth pound Bratwurst
One fourth pound Luganeghe sausage
One fourth pound Merguez sausage
One fourth pound Italian sausage
One fourth pound Kiebasa sausage
Olive oil
One fourth pound Chorizo sausage; finely
chopped
2 cup Julienned onions
2 tablespoon Chopped garlic
2 tablespoon Creole mustard or whole
grain mustard
2 pound New potatoes; cut or sliced up
1/2inch thick, blanched
2 tablespoon Finely chopped parsley
Salt and black pepper

EMERIL LIVE SHOW #EMIA21

Preheat the grill. Bring a pot of salted water to a boil. Blanch the
sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until
the sausages are plump. Remove the sausages from the water and place on a
One half sheet pan. Brush the sausages, including the kiebasa, with olive oil.
Place the sausages on the grill. Cook for 3 to 4 minutes on each side. In a
large saute pan, heat 1 tablespoon of olive oil. When the oil is hot,
render the chorizo for 3 minutes. Add the onions and continue the saute for
3 minutes. Season with salt and pepper. Stir in the garlic and mustard. Add
the potatoes and saute for 3 minutes or until the potatoes are heated
through. Season with salt and pepper. Stir in the parsley. To serve, mound
the potato salad in the center of the platter. Arrange the grilled sausages
around the potato salad. Serve with crusty bread and a side of Creole
mustard.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998