ROASTED SMOKED SAUSAGE WITH CREOLE MUSTARD SAUCE
Makes 6 Appetizer Servings
cup heavy cream
cup dairy sour cream
6 tablespoons Creole mustard (preferred) or brown mustard
1-1/8 teaspoons Chef Paul Prudhomme's Vegetable Magic
2 teaspoons Worcestershire sauce
1- teaspoons prepared mustard
1- pounds Andouilla smoked sausage (preferred), or any other good smoked pork sausage such as Polish sausage
6 fresh, attractive herb leaves (such as sage), edible flowers or sprigs of parsley, for garnish
In a 1-quart saucepan combine the heavy cream, sour cream, creole mustard, Vegetable Magic, Worcestershire sauce and prepared mustard over medium low heat. Simmer and stir until thickened, about 15 to 20 minutes, stirring constantly. Cool to room temperature. Meanwhile, make 3 to 4 shallow
cuts across each piece of sausage. Place the sausage in a 13 x 9 inch ungreased roasting pan. Bake at 450F until meat is well browned on all sides, about 15 to 20 minutes, turning the meat occasionally so it will brown evenly. Remove from oven and drain on paper towels. Serve immediately.
To serve, arrange a piece of sausage near the end of each salad plate. Pour about 2 tablespoons of mustard sauce in the center of each plate and garnish with an herb leaf, flower or sprig of parsley.
Copyright 1995 by Paul Prudhomme
