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POTATO & SAUSAGE HASH 1 Coil wheel of Sausage, 8" in diameter (51cm) available by special order from butcher 3 tablespoons unsalted butter (45ml) |
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Melt butter in a skillet over medium heat. Add onion and sauté until golden and caramelized about 5 minutes. Add potatoes salt and pepper and cook for 15 minutes or until golden brown. Reduce heat to low and keep warm while you prepare your sausage.
Preheat barbecue to 375°F/190°C or medium-high heat.
Insert 3 metal skewers into the ring of sausage. This will secure the sausage and provide even handling. Place on to a tray and using a wooden skewer or fork gently poke threw casing of sausage all over the surface (this will stop sausage from busting out of casing while on the grill).
Oil preheated grill.
Place sausage wheel directly over heat source on the grill and cook for 15 minutes per side or until golden brown. Flip sausage with a large hamburger spatula or using oven mitts lift the metal skewers at the same time and flip. Remove and let rest cover loosely in tin foil before slicing.
Chop a section of the sausage and add to hash mixture. Mix well and transfer to a serving platter. Sprinkle with chopped fresh basil.
Enjoy the remaining sausage with bread and mustard.
Yield: 8 servings
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