Over the weekend I met a girlfriend at her pool in an attempt to bring my body temperature down to a more tolerable degree.
After a quick dip in the blue tub of serenity, we hopped out, set up camp on 2 lounge chairs and started to catch up.
The only problem was that I brought along my newest Cooking Light magazine, which, um, is quite the risky idea for any foodie that’s needing to focus on what her friend is telling her.
Her, “so yea, when he said that I was like whaaaat? no way, man.”
Me, “uh huh? omg look at this shrimp salad.”
Her, “I mean, WHY would he think I was feeling that if I hadn’t even SAID that?”
Me, “right, right…HOLY BABIES, this spicy corn chowder is about to give me vertigo.”
Her, “Seriously, if I have to just TELL him what’s up, I’m not afraid to do so.”
Me, “..totally…you go girl…Okay I need make sandwiches more often for dinner, LOOK AT THESE BEAUTIES!”
…..Oops, sorry Jenny.
But hey, thanks to your gracious offering of delicious brats, I was able to make one of the recipes that I not-so-suavely ignored you for!
…we’re still cool, right?
New Potatoes with Onions and Sausage:
(adapted from Cooking Light)
What it took for 4 servings:
* 3 cups water
* 2 Tbs. Dijon mustard
* 1 Tbs. smoked paprika
* 2 tsp white vinegar
* healthy pinch of cayenne pepper
* 1 1/2 cup vegetable or chicken stock
* 2 dried bay leaves
* 16 small new potatoes (red, yellow, mixture, whatever!) halved
* 2 small white onions, root in half, root to tip
* cooking spray
* 4 brats
* 2 Tbs. fresh parsley
* pinch of salt
In a large pot, bring the water, mustard, paprika, cayenne, stock and bay leaves to a boil. Let boil for 2 minutes. Add the potatoes and onions, reduce to a simmer and let cook for about 15 minutes. Remove from heat and let stand in cooking liquid for another 15. Drain and set aside. Also, at this point, you can quarter the onions.
Heat outdoor or indoor grill to a medium. If using an outdoor grill, toss the onions and potatoes in a large grill pan and grill over indirect heat for about 25 minutes. If using an indoor grill, just coat the grill with cooking spray and grill potatoes and onions until you see nice grill marks, about 15 minutes. Remove and put in large bowl.
Add the sausages and cook until plump and browned on all sides, bout 10 or so minutes. Remove from heat and slice into 1/2-inch rounds.
Add to the bowl with the taters and onions. Toss in fresh parsley and she’s ready to serve, baby.
Your pictures are beautiful, and your food looks delish. Found you from Tasty Kitchen! I’ll be following (stalking?) you for sure!
Aimee
Thank you so much Aimee! I’m braaaand new to TK, so I have a lot to learn and submit!
Your welcome for the most delish brats and we’re cool!!
Hi! I also found you from Tasty Kitchen and have tried 2 of your recipes and both turned out delish!!! I will be stopping by all the time.
So nice to meet you Julie! Thanks for dropping by!
I made my version of this tonight. It was tasty and a little dijon on the side for dipping. Mine was just potatoes, onions and brats. It was yummy!
Dipping sauce = perfect idea!
Found you on tasty kitchen and thought my Husband would love this EXCEPT he despises mustard. I mean, he really hates the stuff. Is there anything I could substitute?
PS…I LOVE Cooking Light magazine too!!!
Your husband doesn’t like mustard? Girl, you have it easy. My husband doesn’t like cheese. CHEESE. I KNOW.
Well, the mustard just thickens up the cooking broth a tad and it’s drained off at the end. There’s not really a mustardy flavor on anything. BUT, you could always leave it out! Or maybe add a little tobasco for a kick in its place? Let me know how it turns out!
Cheese? He doesn’t like cheese?
The samne with my 9 year old daughter, out of the womb she hates cheese. I kept thinking she’d grow out of it….I guess not, huh? Damn
I am going to try a number of your recipes and I will report back
Have a great weekend
It’s a CURSE isn’t it? They don’t know what they’re missing. Have a great weekend as well!
Congrats on making the homepage on Tasty Kitchen! I’ve been checking out your site for a while through the recommendation of The Flyer Foodie. So neat to see your picture when I opened up the TK page just a minute ago! Small world! As always, your food looks amazing!
Well thank you so much Laura! Means a lot to me to hear your words. Laura (Flyer Foodie) and I pretty much share a bloodline, so I DO love that the world is so small! Thanks again for dropping by!
Oh my yummy. This looks absolutely amazing. YUM. My husband would love this!
Gorgeous shots! This recipe looks scrumptious too. I am definitely adding this to my to-do list.
Such a delicacy!! love the photos.. this is a must try for me
Feel free to stop by my site for a free giveaway.
Fabulous! I love the combination of onions and sausage.
Okay, so I’ve been stalking and bookmarking Tastespotting all afternoon and this is literally the 5th time I’ve ended up on your page this afternoon– all your recipes look amazing but potatoes, onions and sausage have got to be the greatest combination ever. I can’t wait to make this and check your page regularly from here on!
-Emma
So glad you found me, Emma! Feel free to come back and visit…well, ALL THE TIME.
“New Potatoes with Onions and Sausage | Bev Cooks” was in fact a
fantastic blog post. If only there were significantly more blogs
similar to this amazing one on the internet.
Anyway, thank you for your precious time, Estela