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**I tart this up with a bit more vinegar and mustard.**
This satisfying sausage-and-potato main dish is a classic combination and a perfect winter supper. Serve with crisp green salad, crusty French bread and for dessert, fruit and cheese.
1. Cook potatoes in boiling water to cover in Dutch oven just until tender, about 22 minutes. Drain; cool slightly; peel. Cut into 1/4-inch slices. Keep warm.
2. Pierce sausages with fork. Combine sausages, wine, 1/a cup of the oil, the thyme, tarragon and marjoram in large skillet; simmer partially covered, turning sausages frequently, 10 minutes. Reserve sausages and wine mixture separately.
3. Sauté shallots in 1 tablespoon of the oil in small saucepan until soft, about 2 minutes. Add reserved wine mixture; heat to boiling. Simmer until reduced to 3/4 cup, about 10 minutes. Stir in vinegar and mustard. Remove from heat. Gradually whisk wine mixture into egg yolk in small bowl. Stir in half the parsley, half the chives, the salt and pepper; pour over potatoes; cover.
4. Cut sausages into 1/2-inch slices. Brown in remaining oil in large skillet. Arrange potato mixture and sausages in serving bowl. Sprinkle with remaining parsley and chives.
From Cuisine Magazine December 1979
This message has been edited by schatze311 on Feb 17, 2007 12:22 PM
