A Williams-Sonoma recipe featured on the blog What Did you Eat?
- 2 Tablespoons Creole or stone ground mustard
- 1 Tablespoon Worcestershire sauce
- 1/8 teaspoon cayenne pepper (more if you like spice)
- 1/8 teaspoons ground Allspice
- 3 Tablespoons olive oil
- 1 1/4 lb (625 g) small red or white potatoes, cut into 1/2 inch cubes
- 4 bay leaves
- freshly ground black pepper
- 6 large cloves garlic
- 1 1/2 cups chopped red onions
- 4 andouille sausage links. quartered lengthwise and then cut crosswise into 1/2 inch chunks
- 2 green onions, pale and green parts, chopped
- In a small bowl, combine the mustard Worcestershire sauce, cayenne, and allspice. Set aside
- Heat olive oil in a heavy nonstick skillet and cook the potatoes, bay leaves and 1/4 teaspoon black pepper over medium heat for about 15 minutes or until potatoes are tender. Cover the pan as they cook. When potatoes are tender, add the garlic, and onions and raise the heat to high and cook for about 6 minutes, stirring frequently. Then add the sausage and stir until heated through. Stir in the mustard mixture, then serve, topping with green onions.
We both loved this. Keep in mind we're both from Wisconsin, of German descent (Tim more than me), and love sausage and potatoes.
The original recipe calls for green bell pepper, but I omitted since we don't care for it.
This is a very tasty recipe. It's probably more of a winter recipe than summer, but I had andouille I needed to use up!
Liz's Rating: 9/10
Tim's Rating: 10/10
("One of the best things I've ever tasted.")