Melange of Sausage and Potato Pauphiette

Categories: Main dish | Potatoes | Sausage

Serves: 4 Servings

Ingredients:

4 Pieces Parchment paper;
-(large pieces)
4 Andouille sausage links -;
-(4 oz ea)
4 Boudin sausage links -; (4
-oz ea)
4 Chorizo sausage links -; (4
-oz ea)
4 Lamb or rabbit sausage links
--; (4 oz ea)
12 New potatoes; quartered,
-blanched
12 Garlic cloves
2 Yellow onions; cut into 1"
-slices
2 tb Chopped rosemary
2 tb Chopped thyme
1 tb Chopped parsley
Emeril's Essence; see * Note
1 c Mushroom broth
Salt; to taste
Freshly-ground black pepper;
-to taste
1 Recipe Wild And Exotic
-Mushroom Jus; see * Note
2 tb Chopped parsley
Fresh thyme sprigs

Instructions:
* Note: See the "Emeril's Essence Information" and "Wild And Exotic
Mushroom Jus" recipes which are included in this collection.

Preheat the oven to 400 degrees.

Fold each piece of parchment paper in half. Season the potatoes with salt
and pepper. Place one quarter of the sausage, potatoes, garlic cloves, and
onion slices in the center of one half of the parchment. Sprinkle the herbs
and Emeril's Essence over the sausage and potatoes. Fold the other half
over the mixture and roll the edges of the parchment up forming a
half-moon. Unwrap one edge of the paper and pour in 1/4 cup of the broth
into each bag. Place in the oven and bake for 20 to 25 minutes.

Remove from the oven. Place the bags on a platter. Using a knife open the
top of the bags, exposing the sausage and potatoes. Spoon the Wild And
Exotic Mushroom Jus over the top. Garnish with parsley and fresh thyme
sprigs.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2349 broadcast 11-13-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

11-13-1997

Recipe by: Emeril Lagasse

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