Chef Paul Kahan, owner and executive chef of Chicago's Blackbird, celebrates summer with regionally inspired dishes. Toasted fennel seeds harmonize with grilled sausage and bratwurst, while celery, red potatoes and refreshing tarragon round out the dish with a wholesome flavor. Photo credit: Adrianna Adarme from A Cozy Kitchen.
Grill sausage and bratwurst over high heat until cooked through. Set aside to cool. Meanwhile, boil potatoes in salted water about 25 minutes or until tender. Set aside until cool enough to handle
Toast fennel seeds in small dry skillet on medium heat 30 seconds or until aromatic. Remove from skillet. Crush seeds with mortar and pestle
Slice cooked sausage into 1-inch rounds and potatoes into 1/2-inch rounds. Place in large bowl with celery and red onion. Mix oil, mustard, toasted fennel seeds, tarragon, pepper and salt in small bowl. Pour over mixture in bowl; toss to coat. Serve at room temperature