New books for cooks: ‘One Pot’

NEW BOOKS FOR COOKS

BEER-BRAISED SAUSAGES WITH POTATOES

2 tablespoons extra-virgin olive oil (divided use)

1½ pounds pork sausages

1 medium yellow onion, thinly sliced

12 ounces pale ale

1½ pounds small red potatoes, scrubbed and halved

Coarse salt and freshly ground pepper

1 tablespoon red wine vinegar

2 tablespoons chopped fresh flat-leaf parsley leaves

In a large Dutch oven, heat 1 tablespoon oil over medium-high. Add sausages and cook until browned on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add ale, potatoes and 2 cups water; season with salt and pepper and press down potatoes to submerge in cooking liquid. Bring to a boil; cover, reduce heat to medium and cook until potatoes are tender, about 20 minutes.

Transfer sausages to a serving platter and keep warm. In a large bowl, stir together remaining tablespoon oil, the vinegar and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.

Return pot to high heat and boil cooking liquid until reduced to 1 cup, about 12 minutes. Add potatoes to serving platter with sausages; drizzle half of the reduced cooking liquid over the top. Serve sausages and potatoes with remaining cooking liquid on the side.

Serves 4.

Recipe from “One Pot” from the Kitchens of Martha Stewart Living

— Heidi Knapp Rinella