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SERVES:
4

INGREDIENTS:

1 1/2 pounds baby potatoes
Olive oil as needed for smashing potatoes after cooking (approx. 1/4-1/3 cup)
1/3 cup chopped fresh dill (2 Tbs reserved for sauce)
1 cup deseeded and diced cucumber
4 links Italian sausage (see hints below)
1-2 Tbs olive oil for sautéing sausages and onions
1 large red onion, peeled, quartered and sliced into 1/2-inch thick slices
Approx. 1/3-1/2 cup sour cream
2-3 Tbs Dijon mustard
3-4 Tbs water
Reserved chopped dill

PROCEDURE:

Get 1 1/2 pounds baby potatoes going in just enough water to cover.

Once that starts simmering along, brown up 4 links of Italian sausage in a little olive oil in a large saute pan and also add 1 large quartered and 1/2-inch thick sliced red onion.

Make sure the sausage browns evenly all around as it is cooking and also take a minute to chop about 1/3 cup fresh dill and de-seed and dice about 1 cup of cucumber.

Stir the onions around as they're cooking and, once the sausages are cooked through, turn the heat off and put a lid on top.

Once the potatoes are done, drain them really well and smash those with a little olive oil and salt and pepper to taste, add the cucumbers and most of the fresh chopped dill, fold together and put a lid on top.

Divide everything up onto individual plates, and you can even cut the sausages on a long bias if you want, and then add a good dollop of sour cream to the still warm sausage pan, add a lesser amount of Dijon mustard and a little water to thin it out, add the rest of the fresh chopped dill and spoon that over the top of everything.

HINTS:

Use 2 links of sausage per serving (8 total) if they are on the short side to begin with.