Thursday, September 15, 2016

Improv Cooking Challenge: Mustard-Glazed Fingerlings and Duck Sausages

Welcome to September's Improv Cooking Challenge which is now headed up by Nichole of Cookaholic Wife. The idea: we are assigned two ingredients and are challenged to create a recipe with those two things.


This month's chosen ingredients are two of my favorites: Sausage and Mustard. I thought about recreating the Sausagefest we attended a few years ago in Santa Cruz. It was a veritable smorgasbord of sausage, mustard, and beer (for the talls - the smalls had horchata!!).


But time was short, so braising sausages from a favorite purveyor, D'Artagnan Gourmet Foods, and glazing fingerling potatoes with mustard in the oven was a quick and delicious dinner. You can see D'Artangnan's sausage selection: here. I have tried them all, but their Duck and Armagnac Sausage is our favorite!



And here's the line-up for the rest of the year. Stay tuned...
  • October 20: Carrots and Curry
  • November 17: Nuts and Caramel
  • December 15: Cinnamon and Honey





Ingredients serves 4
  • 1-1/2 to 2 pounds fingerling potatoes, washed, dried, and sliced into quarters lengthwise
  • 2 T olive oil
  • 2 T yellow mustard (or use whatever your favorite mustard is)
  • freshly ground salt
  • freshly ground pepper
  • your favorite sausages
  • 2 C onions, thinly sliced
  • 2 T butter


Procedure
Caramelized Onions
Melt the butter in a large, flat-bottom pan over medium-low heat until foamy. Add the onions. Let them cook until they are caramelized and golden brown, approximately 35 to 40 minutes. Season well with salt and pepper, remove from the pan, and let cool.

Mustard-Glazed Fingerlings
Preheat oven to 400 degrees F. Place potatoes in a large mixing bowl. Drizzle with olive oil, add mustard, and toss to coat. Turn the potatoes onto a silicone mat-lined or parchment-lined baking sheet. Sprinkle with salt and pepper. Roast for 35 to 40 minutes. The potatoes will be browned and crisped on the outside, soft on the inside. Serve immediately.


While the potatoes roast, cook your sausages however you like - grilled, braised, boiled - until done. 


To serve, roll the sausages in the caramelized onions and spoon them onto individual plates in a heap. Plate with potatoes and your favorite salad. I made a quick mayo-less coleslaw.

The Other Sausage-Mustard Creations...

3 comments:

  1. Never thought to mustard glaze some taters -- THAT I will have to try! Thanks!

    ReplyDelete
  2. Interesting way to use the mustard. I'll bet those potatoes were delicious.

    ReplyDelete
  3. Mustard potatoes sound as genius as my accidental soy cilantro potatoes. I'll take a plate with extra coleslaw please. :)

    ReplyDelete

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