ISO: ISO Melissa Dallas, I made the Jacque Pepin sausage bake again but with parchment paper

[heather_in_sf]

instead of foil, this time - mostly because I ran out of foil unexpectedly! I also added some nice whole baby carrots To the packet with sliced russets and some herbs, because I also ran out of onions. I really need to go shopping smileys/smile.gif

Using the parchment was fantastic, it allowed the sausage and veggies to brown, so delicious, and it still held in all the juices.

Thanks again for sharing such an easy, foolproof dish!

http://eat.at/swap/forum1/143206_Jacques_Pepin_Sausage_Potato_&_Onion_Packets_for_Heather-forgot_to_paste_

 

[kc_]

I made it, too. It was easy and yummy on a cold night.

I chopped up the leftovers to make a hash, and served it for breakfast with poached eggs. Thanks, Melissa, for nice recipe.

 

[melissa-dallas]

Thanks for the tip. I'll have to try the parchment. Glad you like this-I think it

is such a nice easy recipe. I really love the Bavarian Seasoning in this-it has brown mustard, ginger, pepper and I don't remember what all. It's good with all pork/potato dishes.