Look for diced potatoes with onion in the supermarket's refrigerated deli case or in the freezer section. Pair the main course with sautéed spinach, coleslaw, good mustard and dark bread. A pint of ale adds gusto; apple pie is the finishing touch.

　　

Ingredients

2 servings; can be doubled

　　4 fully cooked smoked sausages

　　1 to 2 tablespoons olive oil

　　2 1/2 cups packaged refrigerated diced potatoes with onion (about 12 ounces)

　　1/2 cup coarsely chopped red onion

　　2 tablespoons chopped fresh parsley

　　2 tablespoons white wine vinegar

　　

Step 1

Using toothpick, pierce sausages in several places. Transfer to medium skillet; add enough water to reach depth of 1/4 inch. Bring water to boil over high heat. Reduce heat, cover skillet and simmer sausages 5 minutes. Uncover; continue to simmer until water cooks away and sausages are brown and heated through, turning sausages occasionally, about 5 minutes. Transfer sausages to 2 plates.

　　

Step 2

Add enough oil to drippings in skillet to measure 2 tablespoons. Heat over medium-high heat. Add potatoes (with onion) and red onion. Cover; cook until potatoes are golden brown, stirring occasionally, about 5 minutes. Mix in parsley and vinegar. Season with salt and pepper. Spoon potato salad next to sausages.