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Épinard Saucisses (Slow Roasted Sausage with Baby Spinach and Potato)

Posted by on October 6, 2012

Slow Roasted Sausage

Succulent sausage is combined with small potatoes, baby spinach and sweet onion in a delectable brown gravy infused with garden herbs. A one pot French meal that will satisfy and gladden the hearts of all that surround your table on a cool Fall evening.

The Recipe!
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3 Lbs of fresh sweet sausage
1 Lb of small white potatoes
2 large sweet onions, peeled and quartered
Dried onions flakes (dehydrated)
Extra-virgin olive oil
Fresh cracked pepper
2 cups of beef stock
1/2 Lb (8 oz.) of baby spinach leaves
1 cup of burgundy wine
2 large sprigs of Rosemary
Several sprigs of fresh thyme
1/2 cup of roux (50/50 water and flour)

Slow Roasted Sausage

La Methode;
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Brown sausage in a 6 quart dutch oven over a medium fire with 1/4 cup of extra-virgin olive oil with 1/4 cup of dried onion flakes and one tablespoon of fresh cracked pepper. Brown all sides and add potatoes, onion, 4 tablespoons of dried onion flake, beef stock, burgundy wine, spinach and herbs. Bring fire to low, cover and let simmer for 2 hours. Add roux, stir a bit and let simmer uncovered 30 minutes to let the sauce thicken. This is one beautiful fall dinner to share with loved ones. Don’t forget the French bread to dip into the sauce!!

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