3 large potatoes, diced into bite-sized pieces (peeled if desired, but not necessary)
1 pound fully cooked andouille sausage, cut into 1/2" slices
3 scallions, thinly sliced (separate whites from greens)
Olive oil
3/4 cup white wine
3/4 cup broth (beef, chicken or veggie)
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon sugar
1 Tablespoon Dijon mustard
1 teaspoon cider vinegar
2 egg yolks, lightly beaten
Instructions:
Preheat oven to 450F.
Toss potatoes with olive oil and sprinkle of salt & pepper. Place on cookie sheet and roast on top rack of oven for 20-30 minutes until tender and browned.
In a large skillet, heat a drizzle of olive oil on medium heat. Add sausage and scallion whites and saute until lightly browned.
Add wine, broth, thyme and marjoram to the skillet and bring to a boil.
Reduce heat and simmer (uncovered) for 10 minutes.
Remove sausage and keep warm.
Stir sugar, mustard & vinegar into the pan juice and stir until combined.
Whisk a small amount of hot pan juices into egg yolks. Add warmed yolks into the sauce and whisk until thickened.
Add sausage and cooked potatoes back into pan and cook until heated through.
Garnish with scallion greens and serve!
Nutrition Info Per Serving: Calories 958 Total Fat 57 g Cholesterol 216 mg Sodium 1725 mg Potassium 2002 mg Total Carbohydrate 75 g Dietary Fiber 9 g Sugars 9 g Protein 27 g