Pan Fried Sausage over Chipotle Potato Salad
This is a variation on an Aprons recipe Honi had the other day. It was a bit spicy for both of us. But that may be because we used a hotter hot sauce than they did at the kitchen demo.
Here is the actual link to the original recipe: Aprons: Grilled Sausage over Chipotle Potato Salad
Honi did the prep work, and I did the actual cooking part of this. Not that there was a lot.
Ingredients:
5 small to medium Yukon Gold Potatoes, diced
1 medium yellow onion, cut into bite sized chunks
2 TBSP Extra Light Olive Oil
1/2 tsp Penzeys extra course pacific sea salt
2 tsp ground coriander powder, divided.
1 package (5 links) Greenwise Chipotle & Monterey Jack smoked chicken Sausage
2 hard boiled eggs, sliced
1/2 cup Duke's Light Mayonnaise
1/4 tsp ground pepper
2 TBSP Tapatio hot sauce
2 TBSP minced garlic paste
1 TBSP Penzeys parsley
Directions:
Preheat oven to 375 degrees
Toss the potato in olive oil and 1 tsp of the ground corriander.
Spread potatoes into an even layer on parchment paper on a baking sheet (makes clean up so easy it is almost criminal)
Roast for 25 to 30 minutes.
Stir around baking sheet and add onion.
Roast until potato is tender.
Remove from oven and allow to cool.
In your skillet on the stove top put 2 cups of water and the sausage.
Bring to a boil and allow to cook for 6-8 minutes.
Empty water from skillet and lower heat.
Using tongs to turn sausage, pan fry the sausage to a nice crispy brown
Remove from heat and allow to cool until you can comfortably slice the sausage.
In a large bowl, combine: mayonnaise, ground pepper, hot sauce, minced garlic and the remaining 1tsp of ground corriander.
Add in potato, egg, parsley and onion
Toss to coat*
Plate and top with the chicken sausage.
*note: As I said this was a bit spicy for both of us. It may have worked better as a side dish with something else. Or, as we will try next time; add some sour cream to counteract the heat.
Here is the actual link to the original recipe: Aprons: Grilled Sausage over Chipotle Potato Salad
Honi did the prep work, and I did the actual cooking part of this. Not that there was a lot.
Ingredients:
5 small to medium Yukon Gold Potatoes, diced
1 medium yellow onion, cut into bite sized chunks
2 TBSP Extra Light Olive Oil
1/2 tsp Penzeys extra course pacific sea salt
2 tsp ground coriander powder, divided.
1 package (5 links) Greenwise Chipotle & Monterey Jack smoked chicken Sausage
2 hard boiled eggs, sliced
1/2 cup Duke's Light Mayonnaise
1/4 tsp ground pepper
2 TBSP Tapatio hot sauce
2 TBSP minced garlic paste
1 TBSP Penzeys parsley
Directions:
Preheat oven to 375 degrees
Toss the potato in olive oil and 1 tsp of the ground corriander.
Spread potatoes into an even layer on parchment paper on a baking sheet (makes clean up so easy it is almost criminal)
Roast for 25 to 30 minutes.
Stir around baking sheet and add onion.
Roast until potato is tender.
Remove from oven and allow to cool.
In your skillet on the stove top put 2 cups of water and the sausage.
Bring to a boil and allow to cook for 6-8 minutes.
Empty water from skillet and lower heat.
Using tongs to turn sausage, pan fry the sausage to a nice crispy brown
Remove from heat and allow to cool until you can comfortably slice the sausage.
In a large bowl, combine: mayonnaise, ground pepper, hot sauce, minced garlic and the remaining 1tsp of ground corriander.
Add in potato, egg, parsley and onion
Toss to coat*
Plate and top with the chicken sausage.
*note: As I said this was a bit spicy for both of us. It may have worked better as a side dish with something else. Or, as we will try next time; add some sour cream to counteract the heat.
Comments
Post a Comment