Grilled Sausage and Potato Salad with Brewmaster Mustard Vinaigrette Gluten Free

Adapted from Sara Foster's Casual Cooking

1 lb small red potatoes or fingerling potatoes, gently scrubbed
Kosher salt
1 lb DLM Italian Pork Sausage (spicy or sweet), cut into 2-inch pieces
4 cups loosely packed spinach, washed, drained, and trimmed
1 red onion, thinly sliced
1 cup grape tomatoes or small cherry tomatoes, halved
2 Tbsp fresh flat-leaf parsley, chopped
Sea salt and freshly ground black pepper
Brewmaster Mustard Vinaigrette
3 Tbsp Aunt Vera's Italian Red Wine Vinegar
2 Tbsp DLM Spicy Brown Mustard
2 tsp Bard’s Tale or RedBridge Beer
1/2 tsp brown sugar
1 shallot, minced
1/3 cup Vera Jane's Extra-Virgin Olive Oil
Sea salt and freshly ground black pepper

Place the potatoes in a large saucepan and add water to cover by 2 inches. Bring the water to a boil over high heat and add salt. Reduce the heat and simmer the potatoes for 12 to 15 minutes, until they are tender when pierced with the tip of a small knife. Drain the potatoes, transfer them to a large bowl, and set aside to cool. When cool cut them in half lengthwise.

Meanwhile, make the vinaigrette. Whisk the vinegar, mustard, dark beer, brown sugar, and shallots together in a small bowl. Gradually whisk in the olive oil, season to taste with sea salt and pepper, and set aside.

Grill the sausage, either on a gas grill, in a grill pan, or in a cast iron skillet, for about 10 minutes, turning often, until light brown and cooked through. Remove from the grill or pan and set aside to cool slightly.

Add the sausage, spinach, onion, tomatoes, and parsley to the bowl with the potatoes. Drizzle the salad with the vinaigrette, season to taste with salt and pepper, and toss until the spinach is wilted slightly.

Serve warm or at room temperature.

Makes 4–6 servings

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