Recipe - Melange Of Sausage And Potato Pauphiette

4 Pieces Parchment paper;
(large pieces)
4 Andouille sausage links ;
(4 ounce ea)
4 Boudin sausage links ; (4
oz ea)
4 Chorizo sausage links ; (4
oz ea)
4 Lamb or rabbit sausage links
; (4 ounce ea)
12 New potatoes; quartered,
blanched
12 Garlic cloves
2 Yellow onions; cut into 1"
slices
2 tablespoon Chopped rosemary
2 tablespoon Chopped thyme
1 tablespoon Chopped parsley
Emeril's Essence; see * Note
1 cup Mushroom broth
Salt; to taste
Freshlyground black pepper;
to taste
1 Recipe Wild And Exotic
Mushroom Jus; see * Note
2 tablespoon Chopped parsley
Fresh thyme sprigs

* Note: See the "Emeril's Essence Information" and "Wild And Exotic
Mushroom Jus" recipes which are included in this collection.

Preheat the oven to 400 degrees.

Fold each piece of parchment paper in half. Season the potatoes with salt
and pepper. Place one quarter of the sausage, potatoes, garlic cloves, and
onion slices in the center of one half of the parchment. Sprinkle the herbs
and Emeril's Essence over the sausage and potatoes. Fold the other half
over the mixture and roll the edges of the parchment up forming a
halfmoon. Unwrap one edge of the paper and pour in One fourth cup of the broth
into each bag. Place in the oven and bake for 20 to 25 minutes.

Remove from the oven. Place the bags on a platter. Using a knife open the
top of the bags, exposing the sausage and potatoes. Spoon the Wild And
Exotic Mushroom Jus over the top. Garnish with parsley and fresh thyme
sprigs.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2349 broadcast 11131997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11131997

Recipe by: Emeril Lagasse