Some cosmetic changes in preparation for larger site changes in the works.
Jacques Pepin Sausage, Potato & Onion Packets for Heather-forgot to paste the recipe above
Joined: Jan 8, 2006
Posted to Thread #17394 at 3:36 pm on Jan 10, 2010
I use whatever sausage I have on hand and instead of yukon golds use smallish new potatoes or red potatoes cut in quarters if I can't find small ones. I also sub Penzey's Bavarian Seasoning for the rosemary. It is a very flexible dish-I don't make nearly as much as called for in the recipe. Great with crusty bread and good mustard to mop up all the juices. Quick & easy too.
1 tbs. olive oil
4 medium onions, about 1 lb., cut crosswise in half
12 small Yukon gold potatoes, peeled or unpeeled
about 16 garlic cloves, unpeeled
1/2 tsp. salt
6 Italian sausages, 3 hot, 3 sweet
1 lb. kielbasa, cut into 4 pieces
2 sprigs fresh rosemary
1 tbs. chopped parsley
Heat oven to 425 degrees. Arrange a piece of heavy duty aluminum foil about 18 inches wide by 36 inches long on a cookie sheet so that half of the foil covers the pan and the remainer extends beyond either end. Pour the olive oil over the foil covering the pan, then rub the onion halves in the oil to coat them. Distribute the potatoes and garlic around onions and sprinkle with the salt. Finally, scatter the sausages throughout the vegetables and place rosemary and parsley on top. After making certain that the ingredients are in one layer in the foil on the pan, fold the foil overhang over the mixture and fold in the sides and secure. Bake the foil package for 1 hour, turning once halfway through cooking time.
*Notes: We always fought over who got the kielbasa pieces, so now I only use kielbasa. The recipe as is makes a huge amount, so adjust down if you need to. I actually add the olive oil and salt, parsley, and rosemary last and evenly mix it with my fingers before I seal it up. And last but not least, this is one recipe that I really recommend using fresh rosemary - since there is no liquid, dried rosemary just gets drier and ends up tasting like you have little twigs all through your food.
Other messages in this thread:
- 17394. Jacques Pepin Sausage, Potato & Onion Packets for Heather-forgot to paste the recipe above - Melissa Dallas - 3:36pm on 01/10/10 (8)
- Thank you Melissa! I am thawing the sausage for this now, dinner tommorrow will be great! [NT] - Heather_in_SF - 1:05am on 01/11/10
- Sounds like a great dinner for this wintery weather. Thanks! [NT] - KC_ - 8:58am on 01/11/10
- Melissa, so you brown the sausages first when you made it with them? - Heather_in_SF - 7:21pm on 01/11/10
- I just finished my dinner and don't mind admitting that I liked my plate clean! - Heather_in_SF - 10:15pm on 01/11/10
- I really like it. One of those deceptively simple things where the flavors together are terrific. - Melissa Dallas - 11:41pm on 01/11/10
- I hope to make these this weekend. I think the grandkids will really like them. [NT] - AngAk - 11:49pm on 01/11/10
- Bacon Jam?? ((Glad you are on a roll!)) [NT] - barb_b - 1:43pm on 01/13/10
- WAIT!! Bacon jam????!!! That's a recipe I definitely need, Heather :) [NT] - cheezz - 5:49pm on 01/13/10