 When it
comes to comfort food, you can't beat a hearty meal the
family will love. The kids will love these snags - and
you'll get extra points for serving them with potato salad.
Ingredients (serves 4)
750g desiree potatoes, peeled, cut into 2cm pieces
12 Italian sausages
125g (1/2 cup) whole-egg mayonnaise
2 green shallots, ends trimmed, thinly sliced
1 1/2 tbs wholegrain mustard
2 tsp white wine vinegar
2 tsp warm water
2 baby cos lettuces, leaves separated, washed, dried, torn
1/4 cup fresh continental parsley leaves
Method
Cook the potato in a large saucepan of boiling water for 8
minutes or until tender. Drain well. Set aside for 5 minutes
to cool slightly.
Meanwhile, heat a large frying pan over medium heat. Add the
sausages and cook for 3-4 minutes each side or until cooked
through.
Combine the mayonnaise, shallot, mustard, vinegar and water
in a bowl.
Place the potato in a large bowl. Add the mayonnaise mixture
and toss until well combined. Add the lettuce and parsley
and gently toss until just combined. Divide the salad and
sausages among plates to serve.
Notes & tips
Tip: To get ahead you can make the baby cos & potato salad
up to 6 hours earlier. Transfer to an airtight container and
store in the fridge.
Sausages with mustard mash & red cabbage: Omit the
mayonnaise, vinegar, water and baby cos lettuces. Add 20g
butter, 125ml (1/2 cup) milk and mustard to the potato at
the end of step 1. Use a potato masher to mash until smooth.
Heat 1 tbs olive oil in a large frying pan over medium heat.
Add 1/4 red cabbage, hard core removed, finely shredded, and
cook for 2 minutes or until softened slightly. Stir in the
green shallots and parsley. Serve the sausages with the
mustard mash and braised red cabbage.
Rigatoni with Italian sausage, tomato & parsley: Omit the
mayonnaise, vinegar and water. In step 1, replace the
potatoes with 350g dried rigatoni pasta and cook in a large
saucepan of boiling water following packet directions or
until al dente. Drain and return to the pan. At the end of
step 2, cut the sausages into 2cm pieces and add to the
pasta along with the green shallot, wholegrain mustard and 1
x 750ml btl passata (tomato pasta sauce). Place pan over
medium heat and cook, stirring, for 5 minutes or until sauce
is heated through. Sprinkle with parsley and serve with the
lettuce.
Italian sausage wraps with avocado & red onion: Omit the
potatoes. At the end of step 3, place 4 pieces Lebanese
bread on a clean work surface. Top with the sausages,
mayonnaise mixture, lettuce, parsley, 1 avocado, halved,
stone removed, peeled, sliced, and 1/2 red onion, thinly
sliced. Roll up to enclose the filling. Serve.
Source: Australian Good Taste - March 2007 , Page 48
Recipe by Heidi Flett
More recipes at:
www.taste.com.au
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