by Waldy Malouf
Chef / Co-Owner
Beacon Restaurant
www.beaconnyc.com
Serves 6
Ingredients:
For the Sausages
- 12 chicken-apple sausages
- 3 T. 70% unsalted margarine
For the Tomatoes
- 1 pint baby red tomatoes
- 1 pint baby yellow tomatoes
- 6 basil leaves for decoration
- Coarse salt and freshly ground pepper, to taste
- 1/4 cup chopped basil
For the Potatoes
- 2 1/2 lbs. baking potatoes, peeled and cut into chunks
- Coarse salt and freshly ground pepper, to taste
- 6 T. 70% unsalted tub margarine, room temperature
- 1/3 cup 2% milk
- 1 T. chopped parsley
- 1 T. chopped chives
- 1 T. chopped basil
Method:
For the Sausages and Tomatoes
In a sauté pan in two batches, brown sausages in two tablespoons margarine. Set aside
and keep warm. In another sauté pan, use last tablespoon margarine and cook tomatoes
4-5 minutes so they are cooked but not broken down. Add 1/4 cup chopped basil, salt, pepper, and cook for another minute.
For the Potatoes
Boil potatoes in large pot of lightly salted water. Cook until tender. Drain and put through
potato ricer, food mill or hand masher.
Using wooden spoon or rubber spatula work potatoes as little as possible. Add margarine, chives, basil, parsley and milk. Correct seasoning with salt and pepper, to taste.
Serving suggestion: Put large dollop of potatoes in center of plate. Rest two sausages on top with tomatoes. Garnish with basil leaves.
