Potato and Sausage Hash

Yield:  8 servings

Ingredients

• 1 coil wheel of sausage, 8” in diameter (51cm) available by special order from butcher

Hash

• 3 tablespoons unsalted butter (45ml)
• 1 medium onion, diced
• 18 baby potatoes, cooked and cut in half
• ½ cup fresh basil roughly chopped (125ml)
• salt and pepper to taste
• 3 large metal skewers 14 inch (90cm)

Directions

1. Melt butter in a skillet over medium heat. Add onion and sauté until golden and caramelized (approximately 5 minutes). Add potatoes, salt, pepper and cook for 15 minutes or until golden brown.  Reduce heat to low to keep hash mixture warm while you prepare your sausage.
2. Preheat barbecue to 375°F/190°C or medium-high heat.
3. Insert 3 metal skewers into the ring of sausage. This will secure the sausage and provide even handling.   Place onto a tray and using a wooden skewer or fork, poke holes throughout the casing of the sausage. (This will stop sausage from busting out of casing while on the grill).
4. Spray oil on grill.
5. Place sausage wheel on the grill and cook for 15 minutes per side or until golden brown. (Flip sausage with a large hamburger spatula or using oven mitts lift the metal skewers at the same time and flip)  Remove sausage and cover loosely in aluminum foil. Let sausage rest for 10 minutes before slicing.
6. Chop a section of the sausage and add to hash mixture. Mix well and transfer to a serving platter.  Sprinkle with chopped fresh basil.
7. Enjoy the remaining sausage with bread and mustard.