Mixed Grill With A Warm Potato And Chorizo Salad
Ingredients
- 0.2 lb venison sausage
- 0.2 lb bratwurst
- 0.2 lb Italian sausage
- 0.2 lb merguez sausage
- 0.2 lb kielbasa sausage
- 1 tbsp olive oil, for brushing
- 0.2 lb chorizo sausage, finely chopped
- 1 0.3 cup julienned onions
- 1 0.3 tbsp chopped garlic
- 1 0.3 tbsp Creole or whole-grain mustard
- 1 0.3 lb new potatoes, sliced ½ inch thick and blanched
- 1 0.3 tbsp fresh parsley, finely chopped
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground black pepper
Instructions
- 1
Preheat the grill to medium-high. Bring a pot of salted water to a boil. Blanch all sausages except kielbasa and chorizo for 3 to 5 minutes until plump. Remove and drain.
- 2
Brush all sausages (including kielbasa) with olive oil. Grill for 3 to 4 minutes per side until nicely charred and cooked through.
- 3
In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Render the chorizo for 3 minutes. Add the onions and cook 3 more minutes. Season with salt and pepper.
- 4
Stir in the garlic and mustard. Add the blanched potatoes and sauté for 3 minutes until heated through. Season and stir in the parsley.
- 5
Mound the warm potato-chorizo salad in the center of a large platter. Arrange the grilled sausages around it. Serve with crusty bread and a side of Creole mustard.