Melange of sausage and potato pauphiette

4 servings

Ingredients

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

Directions

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

ESSENCE OF EMERIL SHOW #EE2349

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