Praised by all lovers of bistro cuisine, this wonderful dish calls for top quality cooked sausage. You can choose pistachio.
Difficulty:[usr 2]
Wash the potatoes, do not peel them and put them in a saucepan. Cover generously with cold water, salt and bring to a boil. Bake them for about 25 minutes.
Put the sausage(s) in another pan. In principle, it is useless to prick it. Add 2 liters of cold water and salt very lightly. Bring to a boil, then let simmer for about 30 minutes. Peel and finely chop the shallots and chop the chives.
Prepare a well seasoned vinaigrette with 4 tablespoons of oil and 2 tablespoons of vinegar, a pinch of mustard, salt and pepper. Drain the potatoes, take them in a tea towel and peel them. Cut them into rather thick slices in a salad bowl and sprinkle them immediately with 1 or 2 tablespoons of white wine. Add the shallots and mix. Let cool.
Meanwhile, drain the sausage(s) and remove the skin. Cut it(s) into thick rounds. Divide the potatoes on serving plates, add the slices of sausage as a garnish, drizzle with vinaigrette and sprinkle with chives. Give a turn of the pepper mill and serve immediately, while the potatoes are still warm.
The hot sausage can also be served with simple steamed potatoes and fresh butter.
Source:Regional Cuisines of France:Le Lyonnais
