In large saucepan, over medium-high heat, cook potatoes in water l5 to 20 minutes, or until fork tender. Drain. Allow to cool to room temperature before slicing into l/4-inch slices. Place potatoes in large bowl. Meanwhile, preheat oven to 350F. Put sausages in single layer in baking dish and prick several times with fork. Bake l5 minutes. Turn and bake an additional l5 minutes. Add red wine to pan, turn sausages and bake 8 minutes. Turn sausages once more and bake 7 minutes longer or until cooked through. Remove sausages to dish and let cool. Slice into l-inch rings and add to potatoes. In large skillet, heat 2 tablespoons olive oil. Add mushrooms and saute over moderately high heat, tossing, until they give up their liquid and most of it evaporates, about 5 minutes. Sprinkle on lemon juice and half of Tabasco pepper sauce. Add to potato mixture. Add green onions and toss lightly to mix. In food processor or blender, combine mustard, salt, pepper, Tabasco pepper sauce, white wine and stock. Blend to mix well. With machine on, slowly add remaining 2/3 cup olive oil. Pour dressing over salad and toss to coat. Serve warm or at room temperature, or cover and refrigerate overnight. Busted by Karen Sonnessa
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 12|
|Calories from Fat: 215 (59%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 56.7mg||17 %|
|Sodium 679.3mg||23 %|
|Potassium 911mg||24 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 18.4g|
|Protein 14.1g||20 %|
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Calories per serving: 363
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