Ingredients with Measurements:
- 4 Saucisses de Strasbourg (Strasbourg sausages)
- 200g of lardons (diced bacon)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- Salt and pepper to taste
- 1 tablespoon of chopped parsley for garnish
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat the olive oil and butter in a large skillet over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the lardons to the skillet and cook until they are crispy, stirring occasionally.
4. Remove the lardons from the skillet with tongs and set them aside on a paper towel to drain.
5. Add the sausages to the skillet and cook until they are browned on all sides, turning them occasionally with tongs.
6. Add the crispy lardons back to the skillet with the sausages and stir to combine.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 38g
- Protein: 18g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 2g
Substitutions for ingredients:
- You can use any type of sausage instead of Saucisse de Strasbourg.
- You can use pancetta instead of lardons.
Variations:
- You can add sliced mushrooms to the skillet with the onion and garlic.
- You can add a splash of white wine to the skillet with the sausages and lardons.
Tips and tricks:
- Make sure to cook the lardons until they are crispy to add texture to the dish.
- You can serve this dish with mashed potatoes or crusty bread to soak up the sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the Saucisse de Strasbourg et Lardons on a platter with the chopped parsley sprinkled on top.
Garnishes:
- Chopped parsley
Pairings:
- This dish pairs well with a light-bodied red wine such as Pinot Noir.
Suggested side dishes:
- Mashed potatoes
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the sausages are not browning evenly, adjust the heat on the skillet.
Food safety advice:
- Make sure to cook the sausages to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
- Saucisse de Strasbourg is a type of French sausage that originated in the city of Strasbourg in the Alsace region.
Flavor profiles:
- This dish is savory and salty with a hint of sweetness from the caramelized onions.
Serving suggestions:
- Serve the Saucisse de Strasbourg et Lardons as a main course for dinner.
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Region: French