Although, heavily influenced by the cuisines of the bordering countries of Germany, France and Belgium, Luxembourg seems to have taken the best from each thus creating its own unique cuisine. While seafood, game and poultry dishes abound, pork is the meat of choice and is often smoked or made into sausages. Luxembourg hams are know world wide along with fine cheeses. There is also a wide variety of vegetables and fruits rounding out the Luxembourg cuisine. It is the potato and smoked sausage that I am featuring here in celebration of our continuing journey through European Community Culinary ABC. Our host for this journey is Heather from Girlichef who not only has lovely photos and information on Luxembourg, but also prepares a delicious chicken in Riesling (Hong am Rèisleck). Aiuolik of Trattoria MuVarA created this event taking us on a virtual culinary journey through the countries of the European Union.
Growing up in the USA, the potato salad that graced my table was a cold, somewhat mushy salad made up of various ingredients, but most always dressed with a mayonnaise based dressing. It was good, but it was what I was used to. I first tasted a warm potato salad on a car trip through Germany a few years back and was amazed! Nice chunks of potato, diced celery, and onion, each a distinct texture and the dressing was more of a vinaigrette than a solid mayonnaise dressing. It was delicious! My version adds thinly sliced sautéed smoked sausage, fresh thyme leaves and diced shallot. The dressing is a simple Dijon mustard vinaigrette which enhances the flavors, but doesn’t cover that great potato and sausage flavor. It’s also a very easy dish to prepare and can be served warm, cold or at room temperature which makes it a great dish for a barbecue meal or a pot luck dinner.
Sausage Potato Salad
Original Recipe here
1 pound small Yukon Gold potatoes
1 teaspoon olive oil
8 ounces cracked pepper smoked sausage, kielbasa, or fully cooked smoked sausage of choice, sliced into 1/4-inch rounds. (The brand of sausage was my choice-I received no remuneration for choosing it.)
1 shallot, thinly sliced
1 stalk celery, chopped fine
2 tablespoons fresh thyme leaves, or 1 teaspoon dried thyme
Mustard Dressing (You will have leftover dressing-perfect for salads)
3 tablespoons red wine vinegar
1 tablespoon Dijon style country mustard
1 large clove garlic, minced
1/4 teaspoon salt
Freshly cracked black pepper to taste,about 1/4 teaspoon
6 tablespoons good olive oil
For the salad, bring a large pot of water to boil over medium-high heat. Add the potatoes, bring back to a boil and cook 10-15 minutes for small potatoes, more for larger potatoes. Drain and let cool. If large, quarter and transfer to a bowl. Add celery, shallot and fresh thyme leaves. Set aside.
Meanwhile, in a large skillet,heat the 1 teaspoon of oil over medium-high heat. Add the sausage slices and saute until browned. Remove from pan onto a paper towel lined plate to drain some of the fat off. Transfer to the bowl of potatoes, shallot, celery and thyme leaves.
In a small jar with a lid, add the red wine vinegar, country mustard, garlic, salt and pepper. Pour in the 6 tablespoons of olive oil. Close lid and shake until emulsified. Add 1/2 of this mixture to the potato mixture and toss to combine. Taste, adjust seasonings and add more dressing if desired. Garnish with parsley.Serve warm or at room temperature. 4-6 servings.
|Ready to be mixed together|
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