More from The Creative Cooking Course (as excerpted in Mr. Big Food’s “The Big Food Manual and Survivalist Flourishing Guide”)… .
“Although this recipe comes from the Province of Touraine in France, it is highly popular in southern America among the Louisiana French. Sausage Lyonnaise, an excellent breakfast or supper dish, is made from smoked sausages called andouille (pronounced “ahn-dou-i”), a well-known variety in Louisiana and various other southern locations. This highly seasoned smoked sausage is often added to creole gumbo for a very exceptional flavor. If andouille sausages are not available in your area, you may substitute any highly seasoned, smoked sausage.”
“Sausage Lyonnaise is made simply by browning andouille sausages over low heat, sprinkling them with bits of parsley, and serving them with potatoes. … hot French mustard … heightens the zesty flavor of these delicious sausages.”—The Creative Cooking Course (1982)
CREATIVE COOKING SAUSAGES LYONNAISE WITH FRENCH MUSTARD
Makes 4 servings
1 Tbsp butter
1 lb andouille or smoked pork sausages (preferably homemade—see recipes in Meats section)
1 recipe Basic Duchess Potato mixture (or other potatoes—see recipes in Potatoes … section)
1 Tbsp fresh parsley, chopped fine
French Mustard (see recipe in Basics section)
Preheat oven to 400o. Melt butter in a skillet over low heat, add sausages, and cook slowly, turning occasionally, for about 15 minutes or until browned lightly. Place potato mixture in large mounds on ends of a heatproof serving plate and bake “until lightly tinged with brown.” Place sausages in center of plate and sprinkle with parsley. Serve with French Mustard.