Saucisson Chaud A La Lyonnaise

• 4 uncooked garlic pork sausages (about 1 1/2 pounds)
• 1 1/2 pounds Idaho potatoes
• Bouquet garni (1 sprig fresh thyme, 1 bay leaf, 1/2 bunch Italian parsley tied together in a leek leaf)
• 1 teaspoon coarse salt
• 1 teaspoon whole black peppercorns
• 4 shallots, chopped
• 4 teaspoons balsamic vinegar
• 8 teaspoons olive oil
• 2 sprigs fresh tarragon
• 1/2 bunch fresh chives, chopped
• Salt, freshly ground pepper to taste
• Fines herbes for garnish

1. In a saucepan, place the sausages, potatoes, bouquet garni, salt and peppercorns.
2. Cover with cold water, bring to a boil and let simmer 30 minutes.
3. Remove the potatoes and the sausages from the pan.
4. Peel and slice the potatoes and place in a salad bowl.
5. Add the shallots, vinegar, olive oil, tarragon, chives and salt and pepper to taste.
6. Toss well.
7. Arrange the potato salad on a serving platter.
8. Slice the sausages and place on top.
9. Sprinkle with fines herbes.

garlic, potatoes, bouquet garni, coarse salt, whole black peppercorns, shallots, balsamic vinegar, olive oil, tarragon, fresh chives, salt, fines herbes

Taken from cooking.nytimes.com/recipes/9890 (may not work)