2 pounds smoked sausage, cut into 1-inch-thick slices
1/2 cup dry red wine
2 (8-ounce) packages sliced fresh mushrooms
2 tablespoons olive oil
1 teaspoon lemon juice
1 tablespoon hot pepper sauce,divided
1 bunch green onions, chopped
1/3 cup chicken broth
1/3 cup dry white wine
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/3 teaspoon pepper
2/3 cup olive oil
How to Make It
Cook potato in boiling water to cover in a large Dutch oven over medium-high heat 15 to 20 minutes or until tender; drain and cool slightly. Cut into 1/4-inch-thick slices, and place in a large bowl.
Brown sausage in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Add red wine, and cook 5 minutes. Drain sausage, and add to sliced potato.
Saute mushrooms in 2 tablespoons hot oil in Dutch oven 5 minutes or until liquid evaporates. Sprinkle with lemon juice and 1 1/2 teaspoons pepper sauce, tossing gently. Add mushroom mixture and green onions to potato mixture.
Process remaining pepper sauce, chicken broth, and next 4 ingredients in a blender or food processor until blended. Turn blender on high; add 2/3 cup oil in a slow, steady stream. Pour over potato mixture, tossing gently. Serve warm.
I halved the potatoes and sauce and used all the sausage since my husband is not a big potato fan. He loved this dish and it only got better with the leftovers. I will cut the sausage into bite size pieces the next time I prepare the dish. I took it to work as lunch and everyone at the table wanted the recipe just based on the aroma and looks. It is not elegant, but a great comfort meal with a fresh garden salad on a cold winter night.
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