Published by
Dalisa
Pot-en-Pot with Toulouse Sausage Meat and autumn vegetables
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Baking — 1h15
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Preparation — 20
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Servings — 6
Ingredients
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8
Dalisa Toulouse sausages
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2
French shallots, chopped
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3
cloves garlic, chopped
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1
small butternut squash, peeled and cut into small cubes
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3
yellow potatoes, peeled and cut into small cubes
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1
bunch of kale, stem removed and leaves chopped and massaged
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75 ml (1/3 cup)
white flour
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15 ml (1 tbsp)
dried thyme or a few sprigs of fresh thyme
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125 ml (1/2 cup)
red wine
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375 ml (1 1/2 cups)
beef broth
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500 ml (2 cups)
milk
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Olive oil
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Salt and freshly ground pepper
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Homemade or store-bought pie dough
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1
beaten egg
Preparation
- Preheat oven to 400°F.
- Remove sausage meat from casings. In a large saucepan over medium-high heat, cook meat in olive oil, breaking up with a spoon. Cook for about 5 minutes or until done.
- Add garlic and shallot and soften for 1 minute.
- Add squash, potatoes and thyme. Cook and stir for 2 minutes. Season with salt and pepper and add a little fat if necessary.
- Sprinkle the flour into the pan while stirring. Deglaze with wine, then stir in beef broth and milk. Remove from heat when liquid becomes smooth and add kale. Taste and adjust seasoning if necessary.
- Transfer the mixture to a large baking dish or several small baking dishes. Cover with pie crust, make a chimney (a hole on top of the pie) and brush with egg.
- Place in oven for 1 hour. If you are using small pots, place them on a baking sheet.
- Remove from the oven and let stand for 10 minutes before serving.
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