>> Friday, January 22, 2010 – cooking
Posted at Foodie Friday
I hit 100 followers yesterday!
I started this blog over a year ago with my husband, just before he deployed to Iraq. It was intended as a sort of way for us to keep up with each others interests and things like that. It didn't quite work out, mostly due to the fact that he had a terrible internet connection down range but he was also very busy with work.
I ended up posting most of the time, just bits and pieces about life, photographs and about Mikey. Later I began to post recipes and then crafts. I pretty much completely took over this blog as my own and my husband is no longer interested in it, apart from to poke fun at me when I take photographs of our dinner to post on here! I've watched my number of followers grow steadily over the past few months especially and I am so unbelievably flattered that so many of you are interested in reading what I have to say!
Thank you from the bottom of my heart to everyone who has followed, subscribed (I didn't forget about you guys!) and left me comments. I love you guys!
Anyway, yes... food.
This was a bit of a thrown together, last minute meal. You know, the kind when you realise you really need to go grocery shopping but it's already 5pm? Yeah...
Sausage and Smashed Potato
Partially inspired by recipes from Real Simple, Jan 2010 and Nigella Express
Serves 2 (large servings)
- about 10 small red potatoes, washed and halved
- kosher salt
- black pepper
- 4 rashers of bacon
- olive oil
- 4 German Sausages (we used Bauernbratwurst, not sure what that means but they were good! You could also use Italian Sausage if so inclined.)
- 1 tablespoon wholegrain mustard
- 2 tsp white wine vinegar
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- just under 1/4 cup chopped fresh flat-leaf parsley
Cook the bacon with the garlic until the bacon is crispy. Transfer to a plate, cover with a paper towel and set aside.
Heat 1 tablespoon of the oil in a large skillet over a medium-high heat. Add the sausages and cook, turning occasionally, until browned and cooked through.
Meanwhile place the potatoes in a large saucepan and add enough cold water to cover. Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer until tender, about 18 minutes. Drain.
In a large bowl, combine 2 tablespoons olive oil, mustard, vinegar, a little salt and pepper. Crumble the now cooled bacon into the bowl. Add the potatoes, scallions, and parsley and mix, mashing gently. Cut the sausages into large pieces and serve with the potatoes.
I have to add, I'm not sure what the deal was with my "red" potatoes, they were pale red before cooking but regular potato looking after!