Melange of sausage and potato pauphiette

Yield: 4 servings

Measure Ingredient
4 larges Pieces Parchment paper
4 \N (4 ounce) links of andouille
\N \N Sausage
4 \N (4 ounce) links of boudin
\N \N Sausage
4 \N (4 ounce) links of chorizo
\N \N Sausage-
4 \N (4 ounce) links of lamb or
\N \N Rabbit sausage
12 \N New potatoes, quartered and
\N \N Blanched
12 \N Cloves of garlic
2 \N Yellow onions, cut into
1 \N Inch slices
2 tablespoons Chopped rosemary
2 tablespoons Chopped thyme
1 tablespoon Chopped parsley
\N \N Essence
1 cup Mushroom broth
\N \N Salt and black pepper
2 tablespoons Chopped parsley
\N \N Sprigs of fresh thyme

Preheat the oven to 400 degrees. Fold each piece of parchment paper in half. Season with potatoes with salt and pepper. Place the sausage, potatoes, garlic cloves, and onion slices in the center of one half of the parchment. Sprinkle the herbs and Essence over the sausage and potatoes. Fold the other piece over the mixture and roll the edges of the parchment up forming a half-moon. Unwrap one edge of the paper and pour in ¼ cup of the broth into each bag. Place in the oven and bake for 20-25 minutes. Remove from the oven.

Yield: 4 servings


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