Ingredients with Measurements:
- 1 lb. Sabodet sausage
- 4 medium-sized potatoes, peeled and diced
- 1/4 cup fresh sage leaves, chopped
- 1/2 cup chicken broth
- 1/4 cup white wine
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced potatoes and cook until they start to brown, stirring occasionally.
3. Add the chopped sage and cook for another minute.
4. Remove the potatoes and sage from the skillet and set aside.
5. Add the Sabodet sausage to the skillet and cook until browned on all sides.
6. Pour in the chicken broth and white wine, scraping the bottom of the skillet to release any browned bits.
7. Add the potatoes and sage back to the skillet and stir to combine.
8. Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the potatoes are tender.
9. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the potatoes and sausage, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 25g
Carbohydrates: 25g
Protein: 18g
Substitutions for ingredients:
- Sabodet sausage can be substituted with any other type of sausage.
- Chicken broth can be substituted with vegetable broth or water.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add diced onions and garlic to the skillet before adding the potatoes for extra flavor.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add a can of drained and rinsed cannellini beans to the skillet for extra protein.
Tips and tricks:
- Be sure to brown the potatoes well before adding the sausage to ensure they are cooked through.
- Use a wooden spoon to scrape the bottom of the skillet when adding the chicken broth and white wine to release any browned bits for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with additional chopped sage leaves or grated Parmesan cheese.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve with crusty bread or roasted vegetables.
Troubleshooting advice:
- If the potatoes are not cooked through after simmering, add a splash of water or broth and continue to simmer until tender.
- If the skillet is too crowded, cook the potatoes and sausage in batches to ensure even browning.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent foodborne illness.
Food history:
Sabodet is a traditional French sausage made from pork and spices.
Flavor profiles:
Savory, earthy, and slightly spicy.
Serving suggestions:
Serve as a main course for a cozy dinner at home.
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Region: French