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1
Boil the potatoes in a small pot with plenty of water for about 20 minutes, or until tender.
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2
After about 10 minutes, prick the sausages and put them in a small skillet that youve rubbed with oil.
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3
Brown on both sides, and cook slowly, turning occasionally, for a total of about 20 minutes.
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4
Meanwhile, make the dressing by mixing all the dressing ingredients in a bowl.
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5
When the potatoes are ready, drain them and cut them into fairly thick slices (no need to peel them, unless you prefer to).
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6
Toss the warm potatoes with the vinaigrette.
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7
At this point, the sausages should be ready.
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8
Remove them to a plate, and add a splash of red wine to the pan, cooking it down quickly until it is syrupy.
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9
Pour this bit of pan juice over however much of the sausage you plan to eat right away, and serve it to yourself with the warm potato salad.
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10
Ive deliberately called for more sausage here than I would eat in one sitting, because I like to have some cooked sausage in the fridge to use in a frittata or an omelet or a hearty soup, or to add to a pasta sauce.
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11
Its very handy.
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12
So determine for yourself how much sausage you want to cook.
