| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Potatoes, Sausage | 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 | T | Chopped rosemary |
| 2 | T | Chopped thyme |
| 1 | T | 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 | T | 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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