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Melange Of Sausage And Potato Pauphiette

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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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