Smoked Sausage And Potatoes

Name: Smoked Sausage and Potatoes (Elevated)
Total time: 1 h 10 min
Yield: 4
Cuisine: French
Ingredients: 12 ounces Duck Sausage-sliced into 1/2 inch rounds; 1.5 pounds Fingerling Potatoes-halved; 1/2 Red Onion-thinly sliced; 1 cup Brussels Sprouts-halved; 4 tbsp Duck Fat; 2 tbsp Balsamic Glaze; 1 tbsp Fresh Thyme-chopped; 1/2 tsp Sea Salt; 1/4 tsp Black Pepper-freshly ground

⏱1h 10m

👥4

🔥600 cal

Medium

🍽️French

A sophisticated dish featuring premium duck sausage, delicate fingerling potatoes, and a tangy balsamic glaze.

12 ounces Duck Sausage-sliced into 1/2 inch rounds

1.5 pounds Fingerling Potatoes-halved

1/2 Red Onion-thinly sliced

1 cup Brussels Sprouts-halved

4 tbsp Duck Fat

See all 9 ingredients ↓

(0 reviews)

⏱1h 10m

👥4

🔥600 cal

Medium

🍽️French

A sophisticated dish featuring premium duck sausage, delicate fingerling potatoes, and a tangy balsamic glaze.

#roasted #gourmet #duck

Instructions

Preheat oven to 425°F (220°C).
In a large bowl, toss Fingerling Potatoes and Brussels Sprouts with Duck Fat, Sea Salt, and Black Pepper.
Spread Potatoes and Brussels Sprouts in a single layer on a baking sheet.
Roast for 25-30 minutes, or until tender and golden brown, flipping halfway through.
While vegetables are roasting, in a large skillet, cook Duck Sausage over medium heat until browned and crispy.
Add Red Onion to the skillet with the Sausage and cook until softened and caramelized, about 5-7 minutes.
Add the roasted Potatoes and Brussels Sprouts to the skillet with the Sausage and Onion.
Toss to combine and cook for another 5 minutes.
Drizzle with Balsamic Glaze and sprinkle with Fresh Thyme.
Serve immediately.

Ingredients

12 ounces 340 g Duck Sausage-sliced into 1/2 inch rounds
1.5 pounds 680 g Fingerling Potatoes-halved
1/2 1 medium Red Onion-thinly sliced
1 cup 120 g Brussels Sprouts-halved
4 tbsp 60 mL Duck Fat
2 tbsp 30 mL Balsamic Glaze
1 tbsp 15 mL Fresh Thyme-chopped
1/2 tsp 2.5 mL Sea Salt
1/4 tsp 1.25 mL Black Pepper-freshly ground

Equipment

Baking Sheet
Large Bowl
Large Skillet

Instructions

Preheat oven to 425°F (220°C).
In a large bowl, toss Fingerling Potatoes and Brussels Sprouts with Duck Fat, Sea Salt, and Black Pepper.
Spread Potatoes and Brussels Sprouts in a single layer on a baking sheet.
Roast for 25-30 minutes, or until tender and golden brown, flipping halfway through.
While vegetables are roasting, in a large skillet, cook Duck Sausage over medium heat until browned and crispy.
Add Red Onion to the skillet with the Sausage and cook until softened and caramelized, about 5-7 minutes.
Add the roasted Potatoes and Brussels Sprouts to the skillet with the Sausage and Onion.
Toss to combine and cook for another 5 minutes.
Drizzle with Balsamic Glaze and sprinkle with Fresh Thyme.
Serve immediately.

Nutrition per serving

Calories 600

Ratings & Reviews

0 reviews

Smoked Sausage And Potatoes

Smoked Sausage And Potatoes

Ratings & Reviews

Comments

You May Also Like