This classic and easy cookout night is brought indoors with Suvie. You can use any uncooked sausage you like including the sausage from your protein box! We’ve paired the sausages with a southern-style potato salad which gets plenty of tang from apple cider vinegar and sweet pickles. The salad is crunchy and fresh thanks to ample amounts of celery, red onion and scallions. Ease into summer with this simple and tasty Suvie meal.
Sausage with Southern Potato Salad
- 4 sausage links
- 1½ lbs boiling potatoes or new potatoes
- 3 large eggs
- 1 cup celery, minced
- ½ medium red onion, thinly sliced
- 1 cup scallions, thinly sliced, setting some aside as garnish
- ½ cup sweet pickles, diced
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp pepper
- ¼ tsp cayenne pepper or to taste
- 1 tsp paprika, plus more for garnish
- 2 tbsp parsley, chopped
Vacuum seal the sausages and place in a Suvie pan. Add the eggs to the same Suvie pan and fill with enough water to cover the sausages and eggs. Load pan into upper right zone of Suvie. Cut potatoes into ½” cubes, place in starch pan, and load pan into starch zone.
Fill reservoir, enter cook settings, and cook now or schedule (* See note).
My Cook > Multi-Zone Settings
Protein: 165°F, 40 minutes
Vegetable: 0 minutes
Starch: 50 minutes
During the cook, combine celery, red onion, scallions, and pickles in a large mixing bowl. In a small bowl whisk together the mayonnaise, mustard, vinegar, salt, pepper, cayenne pepper, and paprika. Keep both bowls in the fridge until the cook is complete.
After the cook has finished, remove all pans from Suvie. Immediately pour the water out of the sausage and egg pan. Remove the sausages and fill the pan with cold water to stop the eggs from overcooking. When the eggs are cool enough to handle, peel and dice them.
Remove sausages from the vacuum-sealed bag and pat dry. Return sausages to a dry Suvie pan and broil for 10 minutes flipping to brown the sausages on all sides.
While the sausages broil, combine the potatoes and eggs with the celery, red onion, and pickles.
Add the mayonnaise mix to the potatoes and toss gently to coat. Serve sausages with a side of potato salad sprinkled with scallions, paprika, and parsley.
*Note: if you are scheduling this recipe and using cut potatoes, make sure you add the cut potatoes when the actual cook starts as the starch zone is not refrigerated and should not hold cut potatoes for longer than a couple of hours.
Nutritional Information per serving (4 servings per recipe): Calories 591, Total Fat 40.4g, Total Carbohydrates 32.1g, Total Sodium 1919mg, Total Protein 25.2g