Rebbeca’s Sausages Fricassee


It is with my late mother-in-law that I learned how to prepare this fricassee. Knowing my passion for cooking, she called me on the phone when she was planning to prepare one of my favorite recipes from her repertoire. Without loosing time, the baby was put in the carriage to go at her house at the agreed time.

This comfort dish is in our family recipe repertoire since many years and we prefer it to a beef fricassee. Now that we are only two at the table, we eat half of the freshly cooked sausages, leave the remaining in the skillet (important to recuperate the good meaty residue) that is place in the refrigerator ready to prepare half a recipe of fricassee a few days later.

The fricassee can be prepared with raw or cooked potatoes but we much prefer it with raw potatoes. Most of the time the sausages are quite salty that is why it is best to salt at the end of the cooking if necessary.

 

Sausages Fricassee

Servings: 4

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 1 lb (500 ) breakfast sausages
 2 cups (500 ml) chopped onions
 4 cups (1 liter) peeled potatoes cut in 1/2 inch (2 cm ) dices
 1 tsp (5 ml) dry winter savory
 Salt and pepper to taste (omit salt if sausage are very salty)

1

If sausages are not cooked, prick each twice with the tip of a knife. Cook on medium heat preferably in a cast iron pan. (to give more flavor to fricassee if my sausages are cooked ahead of time I place the skillet in the refrigerator and use it to finish the fricassee so I get all the flavorfull residue remaining in the skillet)

2

Remove sausages from skillet and reserve. Remove all fat except 3 tbsp (45 ml).

3

Saute onions and potatoes on medium heat for 5 Minutes stirring constantly with a wooden spoon.

4

Cut each sausage in four, add to skillet, season savory, salt and pepper and cover with cold water. Bring to boil, reduce heat, cover and simmer for about 30 Minutes until potatoes are cooked.

Ingredients

 1 lb (500 ) breakfast sausages
 2 cups (500 ml) chopped onions
 4 cups (1 liter) peeled potatoes cut in 1/2 inch (2 cm ) dices
 1 tsp (5 ml) dry winter savory
 Salt and pepper to taste (omit salt if sausage are very salty)

Directions

1

If sausages are not cooked, prick each twice with the tip of a knife. Cook on medium heat preferably in a cast iron pan. (to give more flavor to fricassee if my sausages are cooked ahead of time I place the skillet in the refrigerator and use it to finish the fricassee so I get all the flavorfull residue remaining in the skillet)

2

Remove sausages from skillet and reserve. Remove all fat except 3 tbsp (45 ml).

3

Saute onions and potatoes on medium heat for 5 Minutes stirring constantly with a wooden spoon.

4

Cut each sausage in four, add to skillet, season savory, salt and pepper and cover with cold water. Bring to boil, reduce heat, cover and simmer for about 30 Minutes until potatoes are cooked.

Sausage fricassee

 

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Hello, I’m Micheline. It’s great to have your here at Cooking with Micheline!

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