Smoked Sausages and Potatoes in Herb-Wine Sauce
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Ingredients
  • 5 medium red or Yukon Gold potatoes (about 1-3/4 pounds)
  • 14 to 16 ounces smoked Polish sausage
  • ½ pound smoked knackwurst
  • ½ pound smoked bratwurst
  • 1-1/2 cups dry white wine
  • 6 Tablespoons olive oil- divided
  • 3 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1-1/2 teaspoons snipped fresh tarragon leaves (or ½ teaspoon dried tarragon)
  • 1-1/2 teaspoons snipped fresh marjoram leaves (or ½ teaspoon dried marjoram)
  • 1 Tablespoon minced shallots
  • 1 Tablespoon white wine tarragon vinegar
  • ¼ teaspoon Dijon mustard
  • 1 egg yolk
  • 1 Tablespoon snipped fresh parsley
  • 1 Tablespoon snipped fresh chives
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
Instructions
  1. Cook potatoes in boiling water to cover just until tender. Drain, cool slightly, and peel. Cut into ¼-inch slices. Set aside in a serving bowl and cover to keep warm.
  2. Pierce sausages with a fork. Combine sausages, wine, ¼ cup of the oil, thyme, tarragon, and marjoram in a large skillet. Simmer, partially covered, turning sausages frequently, for 10 minutes. Reserve the sausages and wine mixture separately.
  3. Sauté shallots in 1 Tablespoon of the oil in a medium saucepan until soft, about 2 minutes. Add reserved wine mixture and heat to boiling. Reduce heat and simmer until reduced to ¾ cup, about 8 to 10 minutes. Stir in vinegar and mustard. Remove from heat. Gradually whisk some of the wine mixture into the egg yolk in a small bowl until combined, then stir back into the remaining wine mixture. Stir in half the parsley, half the chives, salt, and pepper. Pour over the sliced cooked potatoes in bowl, and cover to keep warm.
  4. Cut the sausages into ½-inch slices. Brown in the last of the olive oil in a large skillet. Arrange potato mixture and sausage in the bowl. Sprinkle with remaining parsley and chives. Serve immediately. Serves 4-6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cuisine-magazine-december-1979/