Lyon is one of the gastronomic capitals of France.
Among the fine restaurants you'll find Paul Bocuse preparing some of the local
specialties like quenelles, tripe and this sausage recipe.
Ingredients (for
4 people)
1 Lyon sausage for
cooking
1 kg firm
potatoes
Chopped parsley
1 nut of butter
Coarse salt, salt and
pepper
For the vinaigrette sauce:
2 tablespoons olive or peanut oil
1 tablespoon wine vinegar
1 shallot
Salt, pepper
Procedure
Prick the sausage several times with a fork.
Put it in a saucepan and cover it with cold water. Add a pinch of
coarse salt and simmer for 30 minutes.
Wash the potatoes. Put them unpeeled in another saucepan filled with cold water and cook for 20 minutes over
medium heat.
While the potatoes are being cooked, prepare
the vinaigrette sauce: mix all the ingredients. You can also add some
white wine to it.
When the potatoes are done, peel and slice
them.
Remove the skin from the sausage and slice
it, not too thinly. Serve on a serving plate.
Add some butter pieces over the potatoes and
the sausage. Salt and pepper. Sprinkle with chopped parsley.
