|Marcel et Henri Garlic sausage (Saucisson a l'Ail or Saucisson de Paris|
|Hot boiled potatoes|
|½ cup||Dry white wine|
|¼ cup||Olive oil|
|2 Tablespoons||Tarragon wine vinegar|
|1 teaspoon||Dijon mustard|
|3 Tablespoons||Finely chopped parsley|
|To taste||Salt and pepper|
Simmer garlic sausage in enough stock to cover for 15 to 20 minutes, or until tender. Cook potatotes.
While sausage and potatoes are cooking, prepare vinaigrette. Cook down the white wine until reduced to 3 tablespoons, cool. Mix reduced wine with the oil, vinegar, mustard parsley, salt and pepper.
Slice boiled potatoes and arrange on hot plates. Place several sausage slices over potatoes.
Spoon dressing over the slices of hot potatoes and sausages, and serve at once.
Makes 4 servings.