• 3/4 pound cherry tomatoes, halved
• 1/2 red onion, cut in half, and finely sliced
• 1 small head romaine lettuce
• 1 1/4 pounds cooked new potatoes, halved if large
• 1 tablespoon seeded mustard
• 1 1/4 cups sour cream
• 2 tablespoons chives, chopped
• Lemon juice to taste
• Salt and freshly milled black pepper to taste
• 6  - 8 sausages (your preference)

Method

Preheat grill or barbecue. Combine tomatoes, onion and lettuce in a shallow bowl. Set aside. 

Whisk together mustard, sour cream and chives, and season to taste with lemon juice, salt and pepper. Set aside.

Bring sausages to boil in a pan of water. Drain immediately and thread onto soaked wooden skewers. Cut slits across each. Grill or barbecue for five minutes, browning on all sides.

While sausage is grilling, toss half the dressing with the lettuce mixture, and the other half with the potatoes.  TOSS SEPARATELY.  When both are tossed, put potatoes on top of lettuce.  You can mix it in together or leave it for presentation with potatoes on top. 

Serve with sausage skewers arrange around rim of serving bowl.  This is also nicely presented on a serving platter.

Contributor: Patricia Fox

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