Ingredients with Measurements:
- 1 pound braadworst sausage, sliced into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced braadworst sausage and cook until browned, about 5-7 minutes. Remove the sausage from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
5. Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
6. Stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
7. Add the cooked braadworst sausage back to the skillet and stir to combine. Cook for 2-3 minutes to heat through.
8. Garnish with chopped parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking the sausage
- Medium heat for cooking the onions, garlic, and mushrooms
- Simmer for thickening the sauce
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 461
- Fat: 38g
- Carbohydrates: 8g
- Protein: 20g
- Sodium: 1016mg
- Sugar: 3g
Substitutions for ingredients:
- You can use any type of sausage instead of braadworst.
- You can use vegetable broth instead of beef broth for a vegetarian version.
- You can use half-and-half instead of heavy cream for a lighter version.
Variations:
- Add diced potatoes or carrots to the skillet for a heartier meal.
- Use different types of mushrooms, such as shiitake or oyster, for a different flavor.
- Add a splash of red wine to the skillet for extra depth of flavor.
Tips and tricks:
- Make sure to brown the sausage well before removing it from the skillet to ensure maximum flavor.
- Use a wooden spoon to scrape up any browned bits from the bottom of the skillet when adding the broth to the skillet for extra flavor.
- Taste the sauce and adjust the seasoning as needed before adding the sausage back to the skillet.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ragout in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the ragout in individual bowls with crusty bread on the side for dipping.
- Garnish with additional chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
- If the sauce is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Braadworst is a type of Dutch sausage that is typically made with pork and spices.
Flavor profiles:
- Savory
- Meaty
- Creamy
- Earthy
Serving suggestions:
- Serve the ragout over cooked rice or pasta for a filling meal.
- Top with a fried egg for a breakfast twist on this dish.
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Region: Dutch