Ingredients
3 medium red potatoes1 pound fully cooked bratwurst links or Polish sausage, cut into 1/2-inch slices2 teaspoons thinly sliced green onion1-1/2 teaspoons canola oil1-1/2 cups white wine or chicken broth1 teaspoon dried thyme1 teaspoon dried marjoram1 tablespoon sugar1 tablespoon Dijon mustard3 teaspoons minced fresh parsley, divided3 teaspoons minced chives, divided1 to 2 teaspoons cider vinegar1/2 teaspoon salt1/4 teaspoon pepper2 egg yolks, lightly beaten
Preparation
Place potatoes in a large saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender; drain. Cool slightly; cut into cubes and keep warm.
In a large skillet, saute sausage and onion in oil until lightly browned; drain. Stir in the wine, thyme and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove sausage; keep warm.
Stir in the sugar, mustard, 1-1/2 teaspoons parsley, 1-1/2 teaspoons chives, vinegar, salt and pepper into pan juices; heat through.
Whisk a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir until thickened and bubbly. Stir in sausage and potatoes; heat through. Sprinkle with remaining parsley and chives.
