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Melange Of Sausage And Potato Pauphiette

  • Yield: 4 servings


  • 4 large pieces of Parchment paper
  • 4 (4 ounce) links of andouille sausage
  • 4 (4 ounce) links of boudin sausage
  • 4 (4 ounce) links of chorizo sausage
  • 4 (4 ounce) links of lamb or rabbit sausage
  • 12 new potatoes, quartered and blanched
  • 12 cloves of garlic
  • 2 yellow onions, cut into 1-inch slices
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 1 tablespoons chopped parsley
  • Essence
  • 1 cup mushroom broth
  • Salt and black pepper
  • 2 tablespoons chopped parsley
  • Sprigs of fresh thyme


  • Preheat the oven to 400 degrees. Fold each piece of parchment paper in half. Season with potatoes with salt and pepper. Place the sausage, potatoes, garlic cloves, and onion slices in the center of one half of the parchment. Sprinkle the herbs and Essence over the sausage and potatoes. Fold the other piece over the mixture and roll the edges of the parchment up forming a half-moon. Unwrap one edge of the paper and pour in 1/4 cup of the broth into each bag. Place in the oven and bake for 20-25 minutes. Remove from the oven.