Recipes

Jacques Pepin's Sausage, Potatoes, Onions and Mushrooms in Papillote

by Rachael Ray Show Staff 7:15 AM, April 15, 2016

Aired April 19, 2016

Serves 4
Ingredients

4 mildly hot Italian sausages (about 1 pound)
10-ounce piece of kielbasa (preferably Polish-type), cut into 4 pieces
4 large pearl onions, peeled (about 6 ounces)
8 small Yukon Gold potatoes, washed but not peeled (about 10 ounces)
8 whole Baby Bella mushrooms (about 6 ounces)
2 carrots (about 8 ounces), peeled and cut into 3 pieces each
8 large cloves garlic, unpeeled
2 sprigs fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
3 tablespoons chopped parsley
Dijon mustard (optional)
 

Preparation

Preheat the oven to 400°F. Cut a piece of non-stick aluminum foil to measure 32 inches long by 12 inches wide and place the foil on a regular cookie sheet with half of it extended beyond the sheet.

Place all the sausages, vegetables, seasonings and oil on the foil on the sheet, reserving the parsley and mustard for later use. Fold the extended foil over the ingredients and secure the three open sides of the foil by rolling the edges of it twice on itself. Do not wrap it so the foil is tight around the ingredients; the food should be loose inside.
 
Place the cookie sheet with the papillote in the oven for one hour. Remove from the oven and let rest for 10 minutes. Open the foil; the food should be steaming hot inside. Pour the ingredients and juice onto a large platter, sprinkle with the parsley, and serve immediately, with mustard, if desired.
 

“I wanted to show Shorey how to make a great one-dish meal for dinner, so we made this one featuring sausage, potatoes, onions and mushrooms in papillote. This is a great dish to make for a party. It can be prepared ahead, even the day before, and placed in the oven 1 hour before serving. Shorey arranged all the different ingredients in the aluminum papillote hours before serving time. When I was a kid, papillote referred to a chocolate candy wrapped in a paper with frilled ends. It was specific for Christmas: les papillote de Noël. It also refers to a paper frill used as a decoration on the ribs of a rack or leg of lamb. More than anything, however, papillote refers to a wrapping of foil or parchment paper in which fish, or sometimes meat, is cooked. The food should not be wrapped tightly in the paper, so some steam develops in the cooking process to keep the food moist while it cooks. This is what we do in this special papillote of sausage, potatoes, onions, garlic, mushrooms, carrots and herbs. This ultimate one-dish meal can also be made with chicken pieces, ground meatballs and/or different vegetables than are used here. I like to use non-stick aluminum foil for my papillote.”

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