Merguez Sausages with Scalloped Potatoes

Merguez Sausages with Scalloped Potatoes
Photo by James Carrier

Ingredients

  • 1 tablespoon butter
  • ½ teaspoon fresh-ground pepper
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons salt
  • 5 cloves garlic, peeled and chopped
  • Chopped parsley
  • 1 tablespoon butter
  • + 13 more ingredients
    • ½ teaspoon fresh-ground pepper
    • 2 cups whipping cream
    • 1 onion (about 8 oz.), peeled and slivered lengthwise
    • 2 cups whipping cream
    • 4 pounds Yukon Gold potatoes, peeled, halved, and thinly sliced
    • About 1 ¼ cups fat-skimmed chicken broth
    • Chopped parsley
    • 5 cloves garlic, peeled and chopped
    • 4 pounds Yukon Gold potatoes, peeled, halved, and thinly sliced
    • About 1 ¼ cups fat-skimmed chicken broth
    • 1 onion (about 8 oz.), peeled and slivered lengthwise
    • 1 ½ pounds fresh merguez (spicy beef; see notes) or lamb sausages
    • 1 ½ pounds fresh merguez (spicy beef; see notes) or lamb sausages

1. In a 10- to 12-inch ovenproof frying pan (with sides at least 2 1/2 in. tall) over medium-high heat, melt butter. Add sausages and turn until browned all over, 5 to 8 minutes. Transfer to a plate.2. Reduce heat to medium, add onion and garlic to pan, and stir occasionally until slightly browne...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network