SMOKED SAUSAGE with POTATOES, SAUERKRAUT and ALE

Smoked Sausage with Potatoes, Sauerkraut & Ale

1 (14 ounce) package Smoked Sausage, diagonally cut into 1/4-inch slices
2 tablespoons vegetable oil
2 cups potatoes, diced into 1-inch pieces
12 fluid ounces your favorite ale
1 cup sauerkraut, rinsed and drained
2 tablespoons whole-grain mustard

Cook sausage in a large skillet over medium high heat for 3 minutes, turning occasionally. Remove sausage and set aside.
Add oil and potatoes to skillet and cook until golden brown.
Add ale, sauerkraut and mustard to skillet, mixing with potatoes until blended. Cook over medium-high heat for 2 minutes.

Return the sausage to the skillet, continue cooking for 10 minutes or until potatoes are tender.

SALADE de POMMES de TERRE aux SAUSCISSES

Salade de Pommes de Terre aux Sauscisses
This is a sausage and potato "salad."
Makes about 6 servings

1-1/4 pounds small boiling potatoes
3 cups beef broth
1 pound smoked sausage
1/2 cup finely chopped yellow onions
3 tablespoons finely chopped green onions (green part only)
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1/2 cup olive oil
1 tablespoon finely chopped fresh parsley leaves
1 teaspoon finely chopped garlic
Salt and pepper, to taste

Combine the potatoes and broth in a large saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low, simmering until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and let them cool a bit.

Peel and thinly slice the potatoes and put them in a large salad bowl. Add the sausage, onions and green onions. In a small bowl, whisk together the wine, vinegar, oil, parsley and garlic. Season with salt and pepper. Pour the dressing over the potato mixture and toss gently to coat evenly. Serve at room temperature.