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"To retain respect for sausages and laws,
one must not watch them in the making."
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La Belle Cuisine
Emeril's TV Dinners
Mixed Grill with Warm Potato
Kickin' It Up a Notch with
Recipes from Emeril Live
and Essence of Emeril
Emeril Lagasse with Marcelle Bienvenu and Felicia Willett
1998, William Morrow and Company, Inc.
meal of sausage is a meal made in heaven as far as I’m concerned. You
have to use the particular ones we have here. Go scout out a meat
super-duper supermarket and see what it has to offer. I recom-
‘fresh’ pork sausages rather than smoked ones for this treat-
will take on
an intense flavor while they are grilled. Just
it’s best to blanch or poach the sausages for a few minutes
before putting them on the grill.”
Makes 6 servings
2 pounds new potatoes, quartered
2 1/2 pounds assorted sausages, such as
fresh pork, venison,
or kielbasa, cut into
5 tablespoons olive oil
1/4 pound chorizo sausage, finely chopped
2 cups chopped yellow onions
Freshly ground black pepper to taste
2 tablespoons chopped garlic
2 tablespoons Creole or
2 tablespoons finely chopped
fresh parsley leaves
Prepare the grill.
Put the potatoes in a large saucepan and add enough water to cover.
Season with salt and bring to a boil over medium-high heat. Reduce
heat to medium and
cook until the potatoes are fork tender, about
minutes. Remove from the heat, drain,
then return the potatoes to
pot. Set aside and keep warm.
Bring a large pot of salted water to a boil. Add the sausages (except
the kielbasa and chorizo) and cook until they are plump, 3 to 5 minutes. Drain and
place on a baking sheet. Brush the sausages, including the
kielbasa, with 4 tablespoons of
the olive oil. Place the sausages on the
grill and cook for 3 to 4 minutes on each side.
Heat the remaining 1 tablespoon of the olive oil in a large sauté pan
over medium heat. Add the chopped chorizo and cook, stirring, for 3 minutes. Add the
onions. Season with salt and pepper, and cook, stirring, for 3 minutes. Stir in the garlic
and mustard. Add the potatoes and cook until
the potatoes are heated through, about 3
minutes. Season with salt and pepper. Stir in the parsley.
To serve, mound the potato salad in the center of the platter. Arrange
the grilled sausages around the potato salad. Serve with crusty bread
and a side of Creole mustard.
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