This recipe was featured in The 30 Second Wine Advisor's FoodLetter on Thursday, Feb. 19, 2004.

Sausages and potatoes

INGREDIENTS: (Serves two)

12 small new potatoes, white or red skin
2 cloves garlic
1 tablespoon butter
6 ounces chicken sausage or other link sausage of your choice
2 tablespoons creme fraiche or yogurt


1. Rinse the potatoes and cut larger ones in half. Simmer in salted water for 10 to 15 minutes or until just tender.

2. Mince the garlic and slice the sausage links into 1/2-inch-thick rounds.

3. Melt the butter in a sautee pan and cook the garlic until it's just translucent. Drain the potatoes and put them in the pan. Put in the sausage, reduce heat to very low, cover, and cook, stirring occaisonally, for about 15 minutes or until the potatoes are starting to brown.

4. The dish may be served as is at this point, but I like to complete it by making this simple sauce: Take out two or three of the potatoes, put them in a small bowl, and mash them coarsely with a fork, adding the creme fraiche or yogurt and a little additional water (or milk) if needed to make a soupy mashed-potato mix. Pour this back in with the potatoes and sausage and stir briefly, adding salt and pepper to taste.

WINE MATCH: This dish went very nicely with a rustic Southern French red, the Domaine des Terres Falmet 2001 Saint-Chinian from the Languedoc.