Charming Chef Kirk Offerle prepares a simple rustic northern Italian entree, including sausage, shallots, bay leaf and garlic with a balsamic reduction over a warm potato salad with olive oil, dijon, and italian parsley. This meal is a perfect comfort food for fall evenings when time is limited.
Read on for the recipe
Italian Sausage Balsamic Reduction with Potato Salad
Courtesy of Chef Kirk Offerle and Cheflive.com
Serves 4
Ingredients
Potato Salad:
6 red potatoes
boiling water
Potato Salad Dressing:
Drizzle of Olive Oil
1 tbsp Salt
1 tbsp Dijon Mustard
2 tbsp Italian Parlsey
1 clove chopped Garlic
3 tbsp red onion
Sausage:
Olive Oil to coat skillet
4 sausages (German Brat/Sausage)
1 red onion
4-6 Bay Leaves
1/8 tsp ground pepper
1 clove garlic
1/2 c Balsamic Vinegar
Instructions
Potato Salad
1. In a large pot, bring water to a boil
2. Dice red potatoes into large chunks with the still skin on
3. Place potatoes in boiling water and reduce to medium heat
4. Cook down for 45 minutes
5. Drain and let cool for 20 minutes
Potato Dressing
1. Coat potatoes with olive oil
2. Add Salt, Dijon Mustard, Italian Parsley, Garlic, and Red Onion
3. Mix well but do not mash potatoes as you want to keep the chunks of poatoes.
4. If needed, add another drizzle of olive oil to coat but you do not want to drenched it.
Sausage
1. Heat up your skillet
2. Add olive oil to coat your heated skillet
3. Remove the casing from your sausage (make a slice down the middle and peel off)
4. Re-flatten your sausage into shape
5. Place sausage in skillet on medium heat
6. Flip when sausage side down is golden brown
7. Add chopped red onion, bay leaves, pepper, garlic, and balsamic vinegar directly into skillet
8. Increase heat and let the sauce reduce
9. Flip sausage about every 2 minutes
10. Reduce heat and let simmer
Plating your dish
1. On a plate, add potato salad
2. On top of the potato salad, add sausage directly on top
3. Spoon juices from the skillet onto the sauage
4. For some color, add a touch of Italian Parsley
