| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Italian | Cklive17 | 1 | servings |
INGREDIENTS
| 2 | lb | Potatoes |
| 8 | Links Cumberland sausage; (Italian sausage may | |
| ; substitute) | ||
| 1 | tb | Oil |
| 1 | lg | Onion |
| 2 | tb | Flour |
| 4 | c | Chicken stock |
| 4 | tb | Cream |
| 2 | oz | Butter |
| 2 | tb | Creme fraiche |
| 2 | tb | Grainy mustard; plus mustard for |
| ; dipping | ||
| Salt and pepper |
INSTRUCTIONS
Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes. Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping. Yield: 4 servings Converted by MC_Buster. Per serving: 1687 Calories (kcal); 87g Total Fat; (46% calories from fat); 30g Protein; 194g Carbohydrate; 203mg Cholesterol; 9559mg Sodium Food Exchanges: 12 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9296 Converted by MM_Buster v2.0n.
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