Griddled Sausages with Potato and Carrot Salad

• 16 baby carrots
• 3/4 pound small red potatoes, sliced 1/8 inch thick
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped capers
• 1 tablespoon chopped dill
• 1 tablespoon chopped chives
• Salt and freshly ground pepper
• Four 6-ounce fresh rabbit or poultry sausages
• 2 tablespoons grainy mustard
• 1 tablespoon sherry vinegar
• 1 tablespoon minced shallots
• 1 teaspoon chopped thyme
• 1 tablespoon unsalted butter

1. In a medium saucepan of boiling salted water, cook the carrots until just tender, about 4 minutes.
2. Using a slotted spoon, transfer the carrots to a colander and refresh under cold water.
3. Add the potato slices to the boiling water and cook until just tender, about 4 minutes.
4. Using a slotted spoon, transfer the potatoes to a large plate.
5. Reserve the cooking water.
6. In a large bowl, combine 1/4 cup of the olive oil with the lemon juice, capers, dill and chives.
7. Add the carrots and potatoes and season with salt and pepper.
8. Let stand at room temperature for 1 hour.
9. Bring the cooking water back to a boil.
10. Add the sausages and simmer over moderate heat until just cooked through, about 5 minutes.
11. Transfer the sausages to a plate.
12. In a small bowl, combine the remaining 3 tablespoons of olive oil with the mustard, sherry vinegar, shallots and thyme and season with salt and pepper.
13. Melt the butter in a medium cast-iron skillet.
14. Add the sausages and cook over moderately low heat until browned all over, about 8 minutes.
15. Slice the sausages.
16. Mound the sausages and potato salad on plates.
17. Drizzle 2 teaspoons of the mustard dressing over each plate and serve.

carrots, red potatoes, extravirgin olive oil, lemon juice, capers, dill, chives, salt, fresh rabbit, grainy mustard, sherry vinegar, shallots, thyme, unsalted butter

Taken from www.foodandwine.com/recipes/griddled-sausages-with-potato-and-carrot-salad (may not work)