750g desiree potatoes, peeled, cut into 2cm pieces
12 Italian sausages
125g (1/2 cup) whole-egg mayonnaise
2 green shallots, ends trimmed, thinly sliced
1 1/2 tbs wholegrain mustard
2 tsp white wine vinegar
2 tsp warm water
2 baby cos lettuces, leaves separated, washed, dried, torn
1/4 cup fresh continental parsley leaves
Method
Cook the potato in a large saucepan of boiling water for 8 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly.
Meanwhile, heat a large frying pan over medium heat. Add the sausages and cook for 3-4 minutes each side or until cooked through.
Combine the mayonnaise, shallot, mustard, vinegar and water in a bowl.
Place the potato in a large bowl. Add the mayonnaise mixture and toss until well combined. Add the lettuce and parsley and gently toss until just combined. Divide the salad and sausages among plates to serve.
Notes & tips
Tip: To get ahead you can make the baby cos & potato salad up to 6 hours earlier. Transfer to an airtight container and store in the fridge.
Sausages with mustard mash & red cabbage: Omit the mayonnaise, vinegar, water and baby cos lettuces. Add 20g butter, 125ml (1/2 cup) milk and mustard to the potato at the end of step 1. Use a potato masher to mash until smooth. Heat 1 tbs olive oil in a large frying pan over medium heat. Add 1/4 red cabbage, hard core removed, finely shredded, and cook for 2 minutes or until softened slightly. Stir in the green shallots and parsley. Serve the sausages with the mustard mash and braised red cabbage.
Rigatoni with Italian sausage, tomato & parsley: Omit the mayonnaise, vinegar and water. In step 1, replace the potatoes with 350g dried rigatoni pasta and cook in a large saucepan of boiling water following packet directions or until al dente. Drain and return to the pan. At the end of step 2, cut the sausages into 2cm pieces and add to the pasta along with the green shallot, wholegrain mustard and 1 x 750ml btl passata (tomato pasta sauce). Place pan over medium heat and cook, stirring, for 5 minutes or until sauce is heated through. Sprinkle with parsley and serve with the lettuce.
Italian sausage wraps with avocado & red onion: Omit the potatoes. At the end of step 3, place 4 pieces Lebanese bread on a clean work surface. Top with the sausages, mayonnaise mixture, lettuce, parsley, 1 avocado, halved, stone removed, peeled, sliced, and 1/2 red onion, thinly sliced. Roll up to enclose the filling. Serve.
