Mixed Grill With A Warm Potato And Chorizo Salad

Instructions

1. 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. 2

   Brush all sausages (including kielbasa) with olive oil. Grill for 3 to 4 minutes per side until nicely charred and cooked through.

3. 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. 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. 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.