Potato Italian Sausage And Arugula Salad Recipes

WARM SAUSAGE AND POTATO SALAD WITH ARUGULA

Steps:

• Combine potatoes and 1 to 1 1/2 quarts water in a 5- to 6-quart pan; bring to a boil over high heat, then cover, reduce heat, and simmer just until potatoes are tender when pierced, 15 to 20 minutes. Drain and return to pan. Shake gently over medium heat until liquid is evaporated, about 2 minutes. Remove from heat.
• Add oil, vinegar, wine, shallots, 1 teaspoon salt, and pepper; mix gently.
• Meanwhile, combine sausages and 1/3 cup water in a 10- to 12-inch frying pan over medium heat; cover and cook until sausages are firm to touch, about 10 minutes. Pour cooking liquid into a 1-cup glass measure; skim off fat and discard. You need 1/4 cup liquid; add chicken broth if necessary or discard remaining. Whisk mustard into measured liquid until smooth.
• Turn sausages occasionally in pan over medium-high heat until browned, 5 to 7 minutes. Transfer to a board and slice diagonally about 1/4 inch thick.
• Add sausages, warm cooking liquid, parsley, chives, and tarragon to potatoes; mix gently. Add salt to taste. Add arugula and mix gently. Pour into a large bowl. Serve warm.

BAKED POTATOES WITH SAUSAGE AND ARUGULA SAUCE

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes. Add the marinara sauce and arugula. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.
• Cut a slit in the top of each baked potato and gently squeeze the ends to form an opening in the top. Spoon the sausage sauce into each potato. Garnish with parsley.
• Cook's Note: To bake the potatoes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Using a fork, prick the skins of the potatoes all over. Wrap each potato in foil and bake until tender, about 1 hour. To cook the potatoes in a microwave: Using a fork, prick the skins of the potatoes all over. Place 2 potatoes at a time on a dinner plate. Microwave on high for 8 minutes. Turn the potatoes over and microwave until soft, 6 to 8 more minutes.

POTATO, ITALIAN SAUSAGE, AND ARUGULA SALAD

Steps:

• Soak onion in cold water to cover 15 minutes. Drain and pat dry.
• Meanwhile, cover potatoes with salted cold water by 2 inches in a 3-quart heavy saucepan and simmer, uncovered, until just tender, 15 to 25 minutes. Drain in a colander and cool slightly.
• While potatoes are simmering, prick sausages once or twice with a fork, then cook in 1 tablespoon oil in a large heavy skillet over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to paper towels to drain. When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces.
• Whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle (but still warm), peel and cut into 1-inch cubes, adding to vinegar as cut, and toss gently.
• Add onion, sausages, roasted peppers, arugula, remaining 3 tablespoons oil, and salt and pepper to taste to potatoes and toss well.