JACQUES PéPIN'S SAUSAGE, POTATOES, ONIONS AND MUSHROOMS IN PAPILLOTE

Jacques Pépin's Sausage, Potatoes, Onions and Mushrooms in Papillote image

Number Of Ingredients 13

1 pound Italian Sausage
1 pound Kielbasa cut in 4 pieces
4 g pearl onions - large
10 ounces Yukon Gold spuds (4)
6 ounces Whole baby bella mushrooms
8 ounces carrots cut large
8 cloves garlic, unpeeled large
2 sprigs fresh thyme
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons olive oil
1 bunch fresh parsley
1 bottle Dijon Mustard (optional)

Steps:

Preheat the oven to 400°F. Cut a piece of non-stick aluminum foil to measure 32 inches long by 12 inches wide and place the foil on a regular cookie sheet with half of it extended beyond the sheet.
Place all the sausages, vegetables, seasonings and oil on the foil on the sheet, reserving the parsley and mustard for later use. Fold the extended foil over the ingredients and secure the three open sides of the foil by rolling the edges of it twice on itself. Do not wrap it so the foil is tight around the ingredients; the food should be loose inside.
Place the cookie sheet with the papillote in the oven for one hour. Remove from the oven and let rest for 10 minutes. Open the foil; the food should be steaming hot inside. Pour the ingredients and juice onto a large platter, sprinkle with the parsley, and serve immediately, with mustard, if desired.