Ingredients with Measurements:
- 4 cervelas de Lyon sausages
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz. mushrooms, sliced
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1/4 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Preheat the skillet over medium-high heat and add the olive oil and butter.
2. Add the sausages and cook for 5-7 minutes on each side until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the onion and garlic and cook for 2-3 minutes until softened.
4. Add the mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.
5. Pour in the white wine and chicken broth and stir to combine.
6. Add the Dijon mustard and stir to combine.
7. Bring the mixture to a simmer and let it cook for 5-7 minutes until the liquid has reduced by half.
8. Stir in the heavy cream and let it cook for another 2-3 minutes until the sauce has thickened.
9. Season with salt and pepper to taste.
10. Serve the sausages with the mushroom sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 35g
Carbohydrates: 8g
Protein: 17g
Substitutions for ingredients:
- Cervelas de Lyon sausages can be substituted with any other type of sausage.
- White wine can be substituted with chicken broth or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped herbs such as parsley or thyme to the mushroom sauce for extra flavor.
- Serve the sausages with a side of mashed potatoes or roasted vegetables.
Tips and tricks:
- Make sure to brown the sausages well on both sides for maximum flavor.
- Use a good quality Dijon mustard for the best flavor in the sauce.
- If the sauce is too thick, add a splash of chicken broth to thin it out.
Storage instructions:
Store any leftover sausages and mushroom sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sausages and mushroom sauce in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the sausages and mushroom sauce on a bed of mashed potatoes or rice for a hearty meal.
Garnishes:
Garnish with chopped parsley or thyme for extra flavor and color.
Pairings:
Pair with a glass of white wine or a cold beer.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a green salad.
Troubleshooting advice:
If the mushroom sauce is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the sausages to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
Cervelas de Lyon is a type of sausage that originated in Lyon, France. It is made with pork, beef, and a blend of spices.
Flavor profiles:
The sausages are savory and slightly spicy, while the mushroom sauce is creamy and earthy.
Serving suggestions:
Serve the sausages and mushroom sauce as a main course for a cozy dinner at home.
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Region: French