Recipe - Potato Salad With Sweet Sausages And Mushrooms

3 pound Small red potatoes;
quartered (l620)
2 pound Sweet Italian sausages
One half cup Dry red wine
2/3 cup Plus 2 tablespoons
extravirgin olive oil
1 pound Mushrooms; cut or sliced up
1 teaspoon Fresh lemon juice
1 tablespoon Tabasco® pepper sauce;
divided
Three fourths cup Chopped green onions
2 tablespoon Dijon mustard
One half teaspoon Salt
1/3 teaspoon Black pepper
1/3 cup Dry white wine
1/3 cup Chicken stock or broth

In large saucepan, over mediumhigh heat, cook potatoes in water l5 to 20
minutes, or until fork tender. Drain. Allow to cool to room temperature
before slicing into l/4inch slices. Place potatoes in large bowl.

Meanwhile, preheat oven to 350šF. Put sausages in single layer in baking
dish and prick several times with fork. Bake l5 minutes. Turn and bake an
additional l5 minutes. Add red wine to pan, turn sausages and bake 8
minutes. Turn sausages once more and bake 7 minutes longer or until cooked
through. Remove sausages to dish and let cool. Slice into linch rings and
add to potatoes.

In large skillet, heat 2 tablespoons olive oil. Add mushrooms and saut‚
over moderately high heat, tossing, until they give up their liquid and
most of it evaporates, about 5 minutes. Sprinkle on lemon juice and half of
Tabasco pepper sauce. Add to potato mixture. Add green onions and toss
lightly to mix.

In food processor or blender, combine mustard, salt, pepper, Tabasco pepper
sauce, white wine and stock. Blend to mix well. With machine on, slowly add
remaining 2/3 cup olive oil. Pour dressing over salad and toss to coat.
Serve warm or at room temperature, or cover and refrigerate overnight.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Mar 25, 1998