Merguez Sausages With Scalloped Potatoes Recipe

Name: Merguez Sausages With Scalloped Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 1/2 pounds fresh merguez (spicy beef; see notes) or lamb sausages; 1 onion (about 8 oz.), peeled and slivered lengthwise; 5 cloves garlic, peeled and chopped; 2 cups whipping cream; About 1 1/4 cups fat-skimmed chicken broth; 1 1/2 teaspoons salt; 1/2 teaspoon fresh-ground pepper; 4 pounds Yukon Gold potatoes, peeled, halved, and thinly sliced; Chopped parsley

Servings: persons

1 tablespoon butter
1 1/2 pounds fresh merguez (spicy beef; see notes) or lamb sausages
1 onion (about 8 oz.), peeled and slivered lengthwise
5 cloves garlic, peeled and chopped
2 cups whipping cream
About 1 1/4 cups fat-skimmed chicken broth
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground pepper
4 pounds Yukon Gold potatoes, peeled, halved, and thinly sliced
Chopped parsley

1
In a 10- to 12-inch ovenproof frying pan (with sides at least 2 1/2 in. tall) over medium-high heat, melt butter. Add sausages and turn until browned all over, 5 to 8 minutes. Transfer to a plate.
2
Reduce heat to medium, add onion and garlic to pan, and stir occasionally until slightly browned, 5 to 8 minutes. Pour in cream and 1 1/4 cups broth; stir in salt and pepper. Add potatoes. (Liquid should just cover; if it doesn't, add more broth.) Bring to a simmer over medium-high heat, gently stirring occasionally. Lower heat and barely simmer, uncovered, until potatoes are tender when pierced, about 20 minutes (do not boil).
3
Arrange sausages on potato mixture and transfer pan to a 350u00b0 oven. Bake until cream mixture has thickened and is well browned on top and sausages are cooked through (cut to test), 40 to 45 minutes.
4
Sprinkle with parsley. Serve potatoes and sausages from pan.

1301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 10 ingredients. The key ingredients include: 1 tablespoon butter, 1 1/2 pounds fresh merguez (spicy beef; see notes) or lamb sausages, 1 onion (about 8 oz.), peeled and slivered lengthwise, 5 cloves garlic, peeled and chopped, and more.

Yes, Merguez Sausages With Scalloped Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Merguez Sausages With Scalloped Potatoes

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