Tuesday - Saucisson D'ajoie Recipe

Cooking Instructions

1. 1

   Cook the Sausage

   In a large skillet over medium heat, cook the pork sausage until browned and cooked through. Remove from skillet and set aside.

2. 2

   Prepare Spaetzle

   In a pot of boiling salted water, cook the spaetzle according to package instructions. Drain and set aside.

3. 3

   Make Mushroom Gravy

   In the same skillet, melt the butter over medium heat. Add chopped onion and minced garlic, sauté until soft. Add sliced mushrooms and cook until browned.

4. 4

   Thicken the Gravy

   Sprinkle flour over the mushroom mixture and stir to combine. Gradually stir in chicken broth and bring to a simmer. Cook until thickened. Stir in heavy cream and season with salt and black pepper.

5. 5

   Combine and Serve

   Return the sausage to the skillet with the mushroom gravy. Serve over spaetzle and garnish with chopped parsley. Serve with a side of lingonberry jam.