Anne Willan

Saucisson à l’Ail, Pommes à l’Huile

Garlic Sausage with Potato Salad

Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

For this dish either make the Burgundian ‘saucisson aux truffes et aux pistaches’ or buy a ready-made French garlic sausage.

Ingredients

1-kg whole sausage

Method

If the truffle sausage is already poached, remove the skin; if it is raw, poach it according to the recipe. Poach French garlic sausage, not letting the temperature of the water rise above 90°C/195°F, for 45 minutes-1 hour or until hot in the centre when tested with a skewer.

Make the vinaigrette*, adding white wine with the vinegar, and set aside.

Begin the potato salad: wash t