How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

Is Melange of Sausage and Potato Paupiette suitable as baking & desserts?

Yes, Melange of Sausage and Potato Paupiette falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Melange of Sausage and Potato Paupiette?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Melange of Sausage and Potato Paupiette Recipe

Name: Melange of Sausage and Potato Paupiette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large pieces Parchment paper; 4 (4-ounce) links of andouille sausage; 4 (4-ounce) links of boudin sausage; 4 (4-ounce) links of chorizo sausage; 4 (4-ounce) links of lamb or rabbit sausage; 12 new potatoes, quartered and blanched; 12 cloves of garlic; 2 yellow onions, cut into 1-inch slices; 2 tablespoons chopped rosemary; 2 tablespoons chopped thyme; 1 tablespoons chopped parsley; Essence; 1 cup mushroom broth; Salt and black pepper; 2 tablespoons chopped parsley; Sprigs of fresh thyme; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; Recipe courtesy Emeril Lagasse; 2 tablespoons olive oil; 2 tablespoons minced shallots; 1 tablespoon minced garlic; 2 cups sliced wild and exotic mushrooms (i.e., Chanterelles, Oysters, Shiitake, Lobster, Horn of Plenty, Trumpets, Bears Head, etc.); Salt and pepper

4 large pieces Parchment paper

4 (4-ounce) links of andouille sausage

4 (4-ounce) links of boudin sausage

4 (4-ounce) links of chorizo sausage

4 (4-ounce) links of lamb or rabbit sausage

12 new potatoes, quartered and blanched

12 cloves of garlic

2 yellow onions, cut into 1-inch slices

2 tablespoons chopped rosemary

2 tablespoons chopped thyme

1 tablespoons chopped parsley

Essence

1 cup mushroom broth

Salt and black pepper

2 tablespoons chopped parsley

Sprigs of fresh thyme

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Recipe courtesy Emeril Lagasse

2 tablespoons olive oil

2 tablespoons minced shallots

1 tablespoon minced garlic

2 cups sliced wild and exotic mushrooms (i.e., Chanterelles, Oysters, Shiitake, Lobster, Horn of Plenty, Trumpets, Bears Head, etc.)

Salt and pepper

2 cups mushroom broth

Melange of Sausage and Potato Paupiette

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