Easy sausage stew with asparagus and Dauphinoise potatoes

Easy sausage stew with asparagus and Dauphinoise potatoes

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pork pepper garlic maincourse potato sausage asparagus salt redwine cheese butter shallot onion rosemary milk stock

Slice the sausages and the asparagus, put butter in a hot pan and add the sausage. Let it simmer until the sausage gets golden. Add more butter and add the asparagus. Cook until the asparagus gets tender (4-5 min). Add the red wine sauce and mix well. Let it simmer for 1 minute. Pour on a plate and add the dauphinois potatoes, sprinkle with some salt and pepper.

If you don't buy pre-made dauphinois potatoes and red wine sauce, here's the recipes:

Dauphinoise potatoes:

Peel and slice potatoes in 1/8 inch thick.
Put the potato-slices in a large bowl of cold water and drain thoroughly.
Bring heavy cream, milk and garlic to a simmer in a saucepan, add the potatoes, salt and pepper and continue to simmer for 20 minutes (until the potatoes get tender).
Transfer half of the potatoes into a buttered oven-safe dish, sprinkle cheese on top, then add the rest of the potatoes over the cheese, pour the cream mixture so it covers the potatoes and sprinkle with the remaining cheese.
Bake in oven until bubbly and golden brown on top (approx 40-45min).

Red wine sauce:

In a saute pan, over medium high heat, add enough olive oil to coat the pan. Add the shallots (onion) and cook until translucent. Add the red wine and the stock and reduce by half. Add the butter and chopped rosemary if you like.
If you would like a smoother sauce you can strain the shallots out before adding the butter and rosemary. nordic

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