Country-Style French Sausage Ragout with Mustard

Hot, Hotter, Hottest, p. 72

10 large shallots, trimmed and peeled

10 whole (peeled) cloves garlic

1 ½ tablespoons yellow mustard seeds

¼ cup olive oil or bacon fat

2 bay leaves

2 teaspoons each dried thyme and rosemary

1 cup white wine   

8 small new potatoes, halved

1 large bunch small carrots, trimmed and peeled

2 cups unsalted beef stock or broth

¾  pound smoked sausage, cut into 1-inch pieces

¾ cup Dijon mustard

Salt and pepper, to taste

1 cup chopped parsley, to garnish

Happy prep work!

In a shallow pot, cook the shallots, garlic, and mustard seeds in the olive oil over moderate heat for 10 minutes, stirring occasionally. Add the herbs and wine and bring to a boil over high heat. Cook for 5 minutes, or until the liquid evaporates. Add the potatoes, carrots, and beef broth; return to a boil. 

I felt so rustic making this.

Reduce the heat to moderate and cook for 20 minutes or until the vegetables are almost tender.

Add the sausage and mustard and cook for 5 to 7 minutes, or until the sauce is thick and the sausage is hot all the way through. Season with salt and pepper and garnish with chopped parsley.

So many wonderful things going on in here!

My Rating: 5/5 "I adored this. The potatoes and carrots are wonderfully tender. The shallots add body to the sauce.The mustard and the sausage give the flavor a lot of depth. Even the leftovers were spectacular. Amazing win here!"