This Turns Cheap Sausages Into Restaurant Quality Food

Ingredients

• 8 pieces Pork Sausages (regular size, about 1 lb (450 g))
• 2 tablespoons Olive Oil (for coating sausages and sauce base)
• 4 medium Potatoes (peeled and cubed, about 1.5 lb (700 g))
• 1 teaspoon Salt (for seasoning potatoes and sauce)
• 1 medium Onion (diced)
• 3 tablespoons Butter (2 tbsp for sauce, 1 tbsp for potatoes)
• 2 cloves Garlic (minced)
• 1 tablespoon All-Purpose Flour (for thickening the sauce)
• 0.5 cup Dry White Wine (use a cooking‑grade wine)
• 1 cup Chicken Stock (low‑sodium)
• 1 teaspoon Dried Thyme
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Dijon Mustard
• 1 tablespoon Whole Grain Mustard
• 0.25 cup Heavy Cream
• 1 tablespoon Fresh Parsley (chopped)
• 0.5 cup Frozen Peas (optional, for serving)

Instructions

1. Prep Potatoes

   Peel and cube the potatoes into 1‑inch pieces, toss with 1 tsp salt, and set aside.

   Time: PT5M

2. Boil Potatoes

   Place the cubed potatoes in a large pot of salted water, bring to a boil, and cook for 8 minutes until just tender.

   Time: PT8M

   Temperature: 100°C

3. Preheat Oven

   Preheat the oven to 190°C (375°F).

   Time: PT10M

   Temperature: 190°C

4. Coat and Bake Sausages – First Phase

   Place the sausages on a lightly oiled baking tray, drizzle with a little olive oil, and bake for 8 minutes.

   Time: PT8M

   Temperature: 190°C

5. Flip Sausages – Second Phase

   Remove the tray, flip each sausage, and return to the oven for another 8 minutes.

   Time: PT8M

   Temperature: 190°C

6. Make the Dijon Cream Sauce

   In a saucepan, heat 1 tbsp olive oil with 2 tbsp butter over medium heat. Add the diced onion and sauté until translucent (≈3 min). Add minced garlic and cook 30 seconds. Stir in 1 tbsp flour and cook 1 minute to form a roux. Deglaze with ½ cup white wine, simmer 1 minute. Add 1 cup chicken stock, thyme, salt, and pepper; simmer 2 minutes. Whisk in 2 tbsp Dijon, 1 tbsp whole‑grain mustard, and ¼ cup heavy cream; stir until smooth.

   Time: PT6M

7. Combine Sausages and Sauce

   Remove the tray from the oven, pour the hot mustard sauce over the sausages, and return to the oven for 20 minutes to finish cooking and meld flavors.

   Time: PT20M

   Temperature: 190°C

8. Dry and Fry Potatoes

   Drain the boiled potatoes in a colander, let them steam‑dry for 2 minutes. Heat a skillet with enough oil to coat the bottom, add the potatoes in a single layer, and fry over medium‑high heat until golden and crisp, about 7 minutes, turning once.

   Time: PT9M

9. Finish Potatoes

   Reduce heat to low, add 1 tbsp butter, minced garlic (optional), and chopped parsley; toss briefly until butter melts and herbs are fragrant, about 2 minutes.

   Time: PT2M

10. Plate and Serve

    Arrange the baked sausages on a serving platter, spoon extra mustard sauce over them, and surround with the crispy potatoes. Garnish with additional parsley and optional peas.

    Time: PT2M

Nutrition Facts

Calories

675

Protein

25 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g