Sausage-stuffed Potatoes + A Green Salad
Photo © Deb Perelman
- 2 large russet (baking) potatoes
- 3 tablespoons mayonnaise
- 1 tablespoon plus 1/2 teaspoon water, divided
- 3/4 teaspoon tomato paste
- 1/2 teaspoon anchovy paste
- 2 tablespoons Dijon mustard, divided
- 1/2 medium onion, finely chopped
- 1 tablespoon olive oil plus additional for coating potatoes
- 1/2 slice firm white sandwich bread
- 1 tablespoon milk
- 1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed
- 1 tablespoon chopped parsley
- 1/2 teaspoon fresh lemon juice
- 5 cups salad greens (2 ounces)
- Produce
- Onion, medium (1/2)
- Parsley (1 tablespoon)
- Russet (baking) potatoes, large (2)
- Salad greens (5 cups)
- Meat
- Breakfast sausage, bulk (1/2 pound)
- Canned Goods
- Anchovy paste (1/2 teaspoon)
- Tomato paste (3/4 teaspoon)
- Condiments
- Dijon mustard (2 tablespoons)
- Mayonnaise (3 tablespoons)
- Cooking & Baking
- Olive oil plus (1 tablespoon)
- Bread & Baked Goods
- White sandwich bread, firm (1/2 slice)
- Drinks
- Lemon juice, fresh (1/2 teaspoon)
- Water (1 1/4 tablespoon)
- Dairy
- Milk (1 tablespoon)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published December 15, 2008 (4 years ago).
33 people saved this recipe.
