Link your favorite sausage with pupu, salads, sandwiches

Chicago Tribune

Here are recipes making use of sausages.

An easy way to showcase sausages for a pupu platter is to slice sausages, such as linguiqa, knockwurst, chorizo and others, into hefty chunks and broil them, cut side up, in a foil-lined roasting pan 3-4 inches from the heating source; once they're browned and the edges are sizzling, turn the sausages to the other cut side and broil. Arrange the sausages on a platter with toothpicks and mustard and mango chutney for dipping.

The following recipe is adapted from one served at Avec restaurant.

Sausage, Apple, Celery and Almond Salad

• 1 cup plus 2 tablespoons apple cider
• 1 pound cured sausage, such as salami, thinly sliced
• 3 ribs celery, thinly sliced
• 2 apples, cored, halved, thinly sliced
• 1/2 cup smoked almonds
• 1 ounce manchego or parmesan cheese, thinly sliced*
• 1 small bunch chives, chopped
• 1 small shallot, minced
• 1/4 cup extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 8 sprigs tarragon, chopped

Heat apple cider in a medium saucepan over medium-high heat; cook until reduced by half and thick and syrupy, 18 minutes; set aside. Mix together sausage, celery, apple, almonds and cheese in a large bowl; set aside.

Whisk together remaining 2 tablespoons of the apple cider vinegar, chives, shallot, olive oil and honey in a small bowl. Season to taste with salt and pepper. Toss with salad ingredients. Drizzle reduced apple cider over the top; sprinkle with tarragon.

*Manchego cheese is a product of Spain; in Honolulu, find it at La Equina Latina, a purveyor of Latin and Spanish groceries, 705 N. King St., and at R. Field gourmet shops in Foodland stores on Beretania and in Kailua.

Makes 6 servings.

• Nutrition information per serving: 414 calories, 69 percent of calories from fat, 33 g fat, 10 g saturated fat, 51 mg cholesterol, 19 g carbs, 15 g protein, 995 mg sodium, 3 g fiber.

Choose your favorite salami or other Italian cured sausage for this hearty sub, developed in the Chicago Tribune test kitchen.

Italian-cured Sausage Sandwich

Olive spread:

• 2/3 cup pitted, chopped Italian olives
• 1 clove garlic, minced
• 2 teaspoons olive oil
• 1 teaspoon red wine vinegar
• 1/4 teaspoon dried oregano
• Salt, freshly ground pepper

Filling:

• 2 sandwich rolls, each 6 inches long, halved
• 6 ounces cured Italian sausage, sliced
• 1/2 fennel bulb, shredded
• 4 each: fresh basil leaves, tomato slices

For the olive spread, stir olives, garlic, olive oil, vinegar and oregano together in a small bowl. Season to taste with salt and pepper. Set aside.

Cover bottom of each roll with slices of sausage. Top each with 2 tablespoons of the olive spread, half of the shredded fennel, 2 tomato slices and 2 basil leaves. Cover each with top of roll.

Makes 2 servings.

• Nutrition information per serving: 737 calories, 44 percent of calories from fat, 37 g fat, 11 g saturated fat, 53 mg cholesterol, 79 g carbs, 26 g protein, 1,968 mg sodium, 7 g fiber.

Serve these potatoes on a platter with the garlic mayonnaise and sliced sausages. The recipe is adapted from "Craft of Cooking," by Tom Colicchio. To avoid the chance of salmonella in eggs, use pasteurized eggs.

Roasted Potatoes with Aioli

Aioli:

• 1 clove garlic
• 1 egg yolk
• 3 tablespoons fresh lemon juice
• 1/8 teaspoon kosher salt
• 2 cups extra-virgin olive oil
• Freshly ground black pepper

Potatoes:

• 2 tablespoons olive oil
• 3 pounds fingerling potatoes, scrubbed, halved lengthwise
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 sprigs fresh rosemary

For the aioli, purée the garlic, egg yolk, lemon juice and salt in a food processor or blender. Add oil slowly in a thin stream with the machine running, pouring until mixture thickens, about 35 seconds. Season with pepper. Spoon into small serving bowl. Set aside.

Heat oven to 375 degrees. Heat olive oil in a large skillet over medium heat. Add potatoes, cut side down; season with salt and pepper. Cook until cut sides are golden, about 12 minutes. Turn; add rosemary to pan. Cook until potatoes are tender, about 8 minutes. Serve with aioli for dipping.

Makes 6 servings.

• Nutrition information per serving: 785 calories, 88 percent of calories from fat, 77 g fat, 11 g saturated fat, 34 mg cholesterol, 20 g carbs, 4 g protein, 205 mg sodium, 3 g fiber.