Sausage and potato ragout from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 368) by Jacques Pépin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on October 15, 2014

    Spicy, comforting and very easy. Toughest part of the recipe was to shape the sausages into balls. I guess my sausage were somewhat lean, I did not have enough dripping to make a roux, so I just added a little bit of olive oil

  • L.Nightshade on August 01, 2012

    I was looking for something cozy and easy, and this fit the bill. I deviated from the recipe by using unpeeled baby red potatoes instead of the peeled fingerlings that were called for. I had hot Italian sausage in large links. In spite of pulling all the sausage meat out, reworking it, and shaping it into balls, they kept turning back into little cylinders. Something in their DNA, I guess. The sausage balls are cooked first in a small amount of water, then the water is cooked off, the sausage is removed, and the drippings are made into a roux. Then more water is added along with sausage, potatoes, onions, garlic, bay, thyme, and jalapeno. When it is all cooked, and the sauce is nicely reduced, parsley goes on top. This was perfect for a snowy evening. My sausage was pretty hot, so that plus the jalapeno made it spicy and warming. Not a company dish, but easy, homey, and comforting. I served the zucchini and tomato fans as a side dish.

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Reviews about this recipe

  • Kate Cooks the Books

    Well of course sausage and potatoes cooked in sausage fat is going to be good. You don’t need me to tell you that. So I’ll shut up about how good this was (and it was really good).

    Full review
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