I noticed that my last few posts have been “girly” food: chocolates, brussels sprouts, lentils, granola. Today I wanted to make sure that I am still appealing to my male readers – I know you’re out there! (Hi, Dad!)
So here’s some meat and potatoes for you guys. This started out as my version of Bangers and Mash for my company’s St. Patrick’s Day potluck. Then I thought of adding more flavor – mustard, garlic, rosemary – and so now we have Dijon Roasted Sausage and Baby Potatoes.
Message to the men: don’t let the word “baby” turn you off. This is a dish that’s inherently masculine, but I, of course, made it adorable. It’s an extremely easy dinner/potluck/picnic idea, so easy that I felt like I was cheating. And in reality, this appeals to both males (sausage, good; potatoes, good.) and females (those teeny tiny potatoes!)
I really liked the flavor and texture from the whole grain Dijon mustard. And on that note, have you ever wondered why there are so many kinds of mustards but really, only one dominant kind (and brand) of ketchup? I always think about the Ketchup Conundrum by Malcolm Gladwell where he examined why mustard varieties have expanded while ketchup has remained comparatively constant, with Heinz’s leading the pack.
I used a mix of fingerling potatoes (I cut the longer ones in half) and wee bee pee wee potatoes (that is seriously how they are labeled in Whole Foods – see above picture).
I roasted the potatoes and sausages separately, because the potatoes need about 45 minutes to cook…
… while the smoked sausages I used where already fully cooked and just needed to be warmed, so I just popped them in the oven – coated with the mustard mixture – for 15 minutes.
As a result, the potatoes came out perfectly crisp and dry, with the Dijon turning into a flavorful crust, while the sausages stayed tender and juicy, with more wet pearls of mustard grain.
Dijon Roasted Sausages and Baby Potatoes
(adapted from Smitten Kitchen)
2 lbs of smoked sausages (I used 3 packs of little beef smokies)
2 lbs small fingerling potatoes (or regular potatoes, cut into roughly uniform sizes)
1/3 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
juice of 1/2 lemon
3 garlic cloves, minced
2 sprigs rosemary
1 teaspoon finely grated lemon rind
1 teaspoon coarse kosher salt
freshly ground pepper
Preheat oven to 425 degrees F.
Whisk mustard, olive oil, lemon juice, garlic, oregano, lemon rind, and salt in large bowl to blend. Add potatoes, sprinkle generously with freshly ground black pepper, and toss to coat. Place potatoes in a large baking sheet lined with foil, leaving excess mustard mixture behind in the bowl. Roast for about 45 minutes or longer, turning potatoes midway, until the potatoes are crusty outside and tender inside.
While the potatoes are cooking, toss the sausage into the remaining mustard mix. Spread evenly on a separate baking sheet lined with foil. Place inside the oven about 30 minutes after the potatoes, and roast for 15 minutes.
Take out both baking sheets from oven and toss potatoes and sausages together. Serve warm or at room temperature.
Don’t drink too much if you’re celebrating St. Patrick’s Day – or at least have some meat and potatoes to absorb all that Guinness and Baileys. Enjoy!