I wanted to show Shorey how to make a great one-dish meal for dinner, so I chose this one featuring sausage, potatoes, onions, and mushrooms en papillote. Papillote refers to a wrapping of foil or parchment paper in which meat or fish is cooked. This is a great dish to make for a party, as it can be assembled ahead, even the day before, and then placed in the oven an hour before serving. We use nonstick aluminum foil instead of parchment paper, and Shorey put all the ingredients in the foil well in advance.
— Jacques Pépin
• ON-DEMAND: Listen to Faith, Jacques and Shorey talk about this recipe on The Faith Middleton Food Schmooze® and watch Jacques and Shorey make this dish on Sur la Table’s website. •
Excerpted from A Grandfather’s Lessons: In the Kitchen with Shorey by Jacques Pépin. Published by Houghton Mifflin Harcourt. Copyright ©2017 by Jacques Pépin. Photographs ©2017 by Tom Hopkins.
- 4 mildly hot sausages (about 1 pound)
- 1 10-ounce piece kielbasa preferably Polish, cut into 4 pieces
- 8 small Yukon Gold potatoes (about 10 ounces)
- 2 carrots (about 8 ounces), peeled and cut into 3 pieces each
- 4 large pearl onions (about 6 ounces), peeled
- 8 large baby bella mushrooms (about 6 ounces), cleaned
- 8 large garlic cloves unpeeled
- 2 fresh thyme springs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons olive oil
- 3 tablespoons chopped fresh parsley
- Dijon-style mustard for serving
- Heat the oven to 400 degrees. Cut a piece of nonstick aluminum foil 32 inches long by 12 inches wide and place the foil on a baking sheet so half of it extends beyond the sheet.
- Place the sausages, vegetables, garlic, thyme, salt, and pepper on the foil on the baking sheet and drizzle with the oil. Fold the extended foil over the ingredients and secure the three open sides of the foil by rolling the edges over on themselves twice. Do not wrap the foil tightly around the ingredients; they should be loose inside.
- Place the papillote in the oven and cook for 1 hour. Remove from the oven and let rest for 10 minutes.
- Carefully open the foil; the food will be steaming hot. Scrape the ingredients and juices onto a large platter, sprinkle with the parsley, and serve immediately, with mustard, if desired.
Dear Faith & Co,
I listen to you show on various nights on my way home from work, I enjoy your opinions and ideas and sometimes wish i was there tasting too. I happened to catch the episode on “healthy Pasta”,and the Linguine With Caramelized Onions, Bacon, and Olives, sounds amazing, (i might use brown rice pasta for an even more healthy kick). Anyhoo, when i saw your website had almost 130 pages of ideas, i just had to go thru them all. I think i printed about 40 recipes. the J. P`epin sausage and potatoes was first. it was super easy and came out quite well. Tonight will be the Ceviche and cola brisket. Ill be sure to relay my opinions then.
Thank you for your show, and keep on cookin’
Robyn Doyon-Aitken says
Well, welcome to our party, Josh. Thanks for listening—and for visiting the site. Keep on cookin’ as well!