Creamy potatoes are a great foil for spicy sausages ― and you get only one pan dirty.
James Carrier
Sometimes, convenience food can be a good thing. Sausages, one of the oldest such foods, bring vibrant flavor to simple cooking. More and more sausage makers in the West have been producing high-quality links. We like to use fresh ones in slow-cooked dishes, such as merguez with scalloped potatoes. Fully cooked sausages make a natural cornerstone for a quick ragout with all the flavor of a long-braised stew.
Recipes:
Merguez Sausages with Scalloped Potatoes
SARA SCHNEIDER
Add Comment |
PAGE:1
- Loading comments...
