Mixed Grill With A Warm Potato and Chorizo Salad
1/4 pound Venison sausage
1/4 pound Bratwurst
1/4 pound Luganeghe sausage
1/4 pound Merguez sausage
1/4 pound Italian sausage
1/4 pound Kiebasa sausage
1/4 pound Chorizo sausage finely chopped
2 cups Julienned onions
2 tablespoons Chopped garlic
2 pounds New potatoes sliced ½" thick, and blanched
2 tablespoons Finely-chopped parsley
Salt to taste
Freshly-ground black pepper to taste
Bring a pot of salted water to a boil. Blanch the sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until the sausages are plump. Remove the sausages from the water and place on a 1/2 sheet pan. Brush the sausages, including the kiebasa, with olive oil. Place the sausages on the grill. Cook for 3 to 4 minutes on each side.
In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, render the chorizo for 3 minutes. Add the onions and continue the saute for 3 minutes. Season with salt and pepper. Stir in the garlic and mustard. Add the potatoes and saute for 3 minutes or until the potatoes are heated through. Season with salt and pepper. Stir in the parsley.