As she does every year, one of my coworkers Jenn makes sausages with her family. They've been doing it for a very long time. And this year, for the first time without the help from her grandmother, actually spent a full 8 hours making these delectable, pork-and-garlic-filled tubes of goodness.
A special main ingredient deserves a special recipe, and my husband did not fail on that part! After barbecuing the sausage and slicing them, he mixed them with boiled red potatoes and celery root, mashed into and with green onion, flat leaf parsley and cornichons. For the dressing he mixed together dijon, brine from the cornichons and olive oil.