Sausage and Warm Potato Salad Supper (Winter Recipe)

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Step 11:

Now add your bag of diced potatoes and stir
everything up really well, you want to coat the
potatoes as much as possible.

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Step 11:

Cover your pan again and steam the potatoes in

beer until they soften. You'll need to check them
often, both to stir them around so they don't stick
to the pan and to make sure that there's still enough

beer in the pan to steam the potatoes. If your beer

cooks off, poor in some more and recover. Keep doing
this until the potatoes are as soft as you'd like them
to be. When they're suitably soft, remove the lid and
let any excess beer cook off. Toss the potatoes

around in the pan to fry up the outsides a bit.

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Step 12:

Add about 2 teaspoons of cider vinegar (more

or less to taste)and about a tablespoon of Dijon mustard

(I used 2 teaspoons of smooth dijon and 2 teaspoons of

whole stone ground Dijon). Grind in some fresh black pepper

and salt to taste. Any other seasonings you want to try

should go in now too (chopped fresh parsley is

great in it).

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Step 13:




cooking image 15Finally, pull your sausage out of the
oven and set on top of the potatoes. You could either
serve it family style in the pan or slice the sausage
and serve it over the potatoes. Crack open another
beer to wash it down. I often serve it with crusty
bread, slices of muenster cheese, and pickles.

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Step 14:

Finished: