Mixed Grill with Warm Potato and Chorizo Salad

Mixed Grill with Warm Potato and Chorizo Salad

Yield: 6 servings

Ingredients:
Assorted sausages, including kielbasa
Olive oil
1/4 pound chorizo sausage, finely chopped
2 cups julienned onions
2 tablespoons chopped garlic
2 tablespoons Creole mustard or whole grain mustard, plus extra for serving
2 pounds new potatoes, sliced 1/2 inch thick and blanched
2 tablespoons finely chopped parsley
Salt and freshly ground black pepper, to taste
Crusty bread, for serving

Directions:
Preheat the grill. Bring a pot of salted water to a boil.
Blanch the sausages (except the kielbasa and chorizo) 3 to 5 minutes, until plump. Remove to a sheet pan.
Brush all the grilling sausages, including the kielbasa, with olive oil. Grill 3 to 4 minutes per side.
In a large sauté pan, heat 1 tablespoon olive oil. Render the chorizo 3 minutes. Add the onions and sauté 3 minutes. Season with salt and pepper.
Stir in the garlic and mustard. Add the potatoes and sauté 3 minutes, until heated through. Season and stir in the parsley.
Mound the potato salad in the center of a platter and arrange the grilled sausages around it. Serve with crusty bread and Creole mustard.