Saucisson Chaud

Marcel et Henri Garlic sausage (Saucisson a l'Ail or Saucisson de Paris
Hot boiled potatoes
½ cupDry white wine
¼ cupOlive oil
2 TablespoonsTarragon wine vinegar
1 teaspoonDijon mustard
3 TablespoonsFinely chopped parsley
To tasteSalt 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.

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