Sep 24, 2025
Summer Sausage Hash with Mustard Seed Vinaigrette
Recipe by Ross Deutsch
Maui Nui Venison (@mauinuivenison) summer sausage crisped with golden potatoes and onions, lifted by a sharp mustard seed vinaigrette. Cozy, rustic, and elevated enough for a weekend brunch.
PREP TIME:
10 min.
COOK TIME:
25 min.
SERVES:
2 - 4
Ingredients
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- 8 oz Maui Nui Summer Sausage, sliced into ¼-inch coins
- 1 lb Yukon Gold potatoes, diced small
- 1 Yellow onion, diced
- 1 tsp Fresh thyme, chopped
- 3 Tbsp Olive oil
- Salt, to taste
- Black pepper, to taste
Supporting Ingredients
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- 1 Tbsp Grainy mustard
- 1 tsp Dijon mustard
- 2 Tbsp White wine vinegar
- 1 tsp Honey
- 4 Tbsp Olive oil
- Salt, to taste
- Black pepper, to taste
Directions
Make the Hash
- Heat olive oil in a cast iron skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until beginning to crisp, about 8–10 minutes.
- Add onion and thyme, cook until softened and lightly caramelized, 5–6 minutes.
- Push vegetables to the side, add sausage coins, and sear until browned on both sides. Toss everything together and season with salt and black pepper.
Make the Vinaigrette
- In a mixing bowl, whisk together grainy mustard, Dijon mustard, vinegar, and honey.
- Slowly stream in olive oil while whisking until emulsified. Season with salt and black pepper to taste.
Combine and Serve
- Transfer hash to a platter or individual plates.
- Drizzle with mustard seed vinaigrette and serve immediately.
To Plate
- Spoon hash onto a warm platter, drizzle vinaigrette lightly, and garnish with extra thyme leaves.
Supporting Recipe
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