Sweet Italian Sausage With Warm Potato Salad for One.

"Ok. This one's more for the methods involved than the actual meal which is nothing spectacularly diffrent but very tastey and quick. I'm touting the tricks/shortcuts involved as much as the actual recipe. You'll want a Microwave, plus one small bowl and a small skillit. The warm potato salad will stand on it' own as a side. It's quick and dirty but sets well in the tummy."
 
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Ready In:
21mins
Ingredients:
12
Serves:
1
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ingredients

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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

May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor ***************************************************** 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.
 
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