500g spicy sausage
1 kg Jersey Benne potatoes
2 shallots, finally chopped
3 tbsp chopped fresh tarragon
2 tbsp chopped chives
2 tbsp white wine vinegar
2 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp sea salt
freshly ground black pepper
1/2 cup extra virgin olive oil
Preheat the oven to 180°C. Grill or roast the sausages whole till cooked. Slice thickly and keep warm.
Meanwhile make the vinaigrette by whisking together the lemon juice, vinegar, mustard, salt and pepper in a bowl. Gradually add in the oil in a stream.
Scrub the potatoes and cook in gently boiling, salted water till just tender. Drain well.
Cut in half lengthwise or if they’re tiny, leave whole. In a bowl gently toss them while still hot, with the shallots and enough vinaigrette to just coat. When adding vinaigrette to salads, don’t pour the it over like a mid-Atlantic oil slick, gently toss the salad in just enough dressing to coat the leaves or vegetables. Leave for 10 mins to steep.
Now add the warm sausage, tarragon, chives and season to taste. Serve immediately while still warm. Put the extra vinaigrette on the table for those who wish more.
Peta Mathias has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.
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