Sweet Italian Sausage With Warm Potato Salad for One.
- Ready In:
- 21mins
- Ingredients:
- 12
- Serves:
-
1
ingredients
- 2 links italian sweet sausage, much pierced with a knife point
- 1 medium russet baking potatoes
- 3 tablespoons very finely diced onions (red is nice)
- 2 tablespoons bell peppers, finely diced or 2 tablespoons smoked red bell peppers (from a jar)
- 1 1⁄2 tablespoons sweet pickle relish
- 1 teaspoon celery seed
- 2 -3 tablespoons Miracle Whip or 2 -3 tablespoons mayonnaise, plus
- 1 dash lemon juice
- salt and pepper
- water, for steaming/cooking the links
- 1 tablespoon dehydrated onion (optional)
- 1⁄2 teaspoon fennel seed (optional)
directions
- Microwave the potato untill it's soft when squeezed, Mine took 8 minute.
- Let it cool a bit.
- Put the well punctured links in the skillet with water to about 1/2 inch deep.
- Add the optional dehydrated onions and fennel seed to the water and bring to a slow boil, for about 15 minute.
- Add a bit more water if it gets dry but let it evaporate as much as it can.
- In the bowl put the diced onion, relish, bell pepper, and celery seed.
- Scoop the cooked potato out of the skin into the bowl.
- Add a couple TBS of the Miracle whip or{You know whose} Real Mayonaise and the splash of lemon juice.
- Mash together in the bowl adding more Mayo as needed to moisten.
- Don't over mash, you'll like it better with some texture.
- Salt N pepper to taste.
- Refrigerate only for the time it takes the links to cook through.
- Plate up everything with a salad and maybe some chutney.
- I used my onion jam (#54605,hint hint).
- The leftover potato salad is great cold Enjoy.
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RECIPE SUBMITTED BY
T. Woolfe
Compton, Ca.
May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor
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Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm
Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings.
A Word on How I feel about RATEINGS.
I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.