6 white pudding sausages, cut in half diagonally

3 tablespoons (45 ml) olive oil

16 baby potatoes, cut into 1/4-inch (1/2-cm) slices

8 radishes, cut into 1/4-inch (1/2-cm) slices

2 tablespoons (30 ml) fresh chives, chopped

2 shallots, chopped

1 tablespoon (15 ml) butter

1/2 cup (125 ml) Muscat wine

1/4 cup (60 ml) chicken broth

1 tablespoon (15 ml) Dijon mustard

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a large ovenproof non-stick skillet, brown the sausages in 15 ml (1 tablespoon) of oil. Set aside on a plate.

In the same skillet over high heat, cook the potatoes in the remaining oil for about 10 minutes or until golden brown. Season with salt and pepper. Stir in the radishes. Place the sausages over the potatoes. Bake for about 15 minutes, tossing the vegetables frequently. Add the chives. Adjust the seasoning.

Meanwhile, in a small saucepan, soften the shallots in the butter. Add the wine, broth, and mustard. Bring to a boil and reduce by half. Season with salt and pepper.

Serve the white pudding with the vegetables and drizzle with the sauce.

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