Sausage with mushrooms and purple potato in cocotte

Beatriz, author of To Be Gourmet , brings us a dish that you can make in your beautiful cocotte: a recipe for sausage with mushrooms that you will love, and there is no better time to enjoy it.

One of the things that makes me welcome autumn with excitement, apart from the walks among the ochre and reddish tones of the trees, and the reunion with the mushrooms that we love at home, is that my Le Creuset Cocotte is taking centre stage in the kitchen.

Anyone who has cooked with these absolutely wonderful pans knows well of their countless advantages; the meats come out more tender and the flavours are like they were before, something that cannot be explained if you have not tried it.

Now we have to take advantage of the variety of mushrooms that we can find in the market and there are many recipes that we can make from them, like this one with sausage and purple potato with which they pair perfectly.

Le Creuset round cocotte , Pallarès knife and Textured plates from Tokyo Design

Ingredients

• 250gr of white sausage
• 300g of mushrooms, black trumpets , chanterelles and thistle mushrooms
• A purple potato (optional)
• A purple onion
• 75ml sweet white wine, such as Late Harvest Royal Tokaji
• A few sprigs of thyme
• An hour of laurel
• Extra virgin olive oil
• Salt and pepper

Preparation

1. We remove the skin from the sausage and cut it into small pieces.
2. Chop the onion very finely (a chop-chop is always a help for this)
3. We put a splash of oil to heat in our Cocotte .
4. We add the sausage, sear it until golden, and set it aside.
5. We put the onion to sauté over low heat, about fifteen minutes with the Cocotte covered.
6. We add the sweet wine , raise the heat a little and let the alcohol evaporate for about five minutes.
7. Meanwhile, we clean the mushrooms (without water) with kitchen paper and the tip of a knife and cut them into pieces (I have used the Opinel vegetable knife , which will help you both to clean them by scraping them and to cut them in a flash).
8. Add the mushrooms, thyme and bay leaf and season with salt and pepper.
9. We sauté for about ten minutes and add the sausage.
10. We cover it and leave it for another five minutes on very low heat.
11. We cut the purple potato into cubes, fry it and add it to the above and stir.
12. Before serving, let it rest with the heat off so that the flavours can blend. It will keep warm for a few minutes.

A succulent and comforting dish, ideal for this time of year when we start to crave stews and traditional dishes with a taste of home again.

Beatrice.