Skip to main content

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...

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

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir