This sausage fricassee recipe was paired with our tenderloin steak, which we made last week. The tandem was actually pretty delicious. If you give this sausage fricassee recipe, do let me know how it turned out.
I am always on the lookout for side dishes I can pair with my protein. Aside from the usual mashed potatoes, french fries and salads, sometimes I crave for something new. I really liked the combo of this fricassee, chimichurri and tenderloin steak going together, which I learned from Gordon Ramsey. I made my own adjustments to the herbs and the process. I hope you like what I came up with.
Fricassee is essentially a stew made from some sort of protein, with addition of other vegetables. What makes it different is the white sauce that the ingredients cook in. The base meat for fricassee can be chicken, chorizo, aged beef or sausage. I chose to use a smoked and aged beef sausage as a base.
Ingredients:
- 4 oz Sausage, diced
- 1 TBSP ghee, or liquid oil of your choice
- 1/2 cup Shallots, diced
- 2 cloves Garlic, chopped
- 1 can of Cannellini beans, drained
- 1 cup Chicken stock
- 1/4 cup heavy cream (optional)
- 1 cup Spinach
- 1 TBSP butter
- salt and pepper to taste
Directions:
Use a medium size skillet to cook the fricassee. Turn the heat to MEDIUM high. Start sauteing diced sausage and the ghee in the skillet.
Once the sausage browned a bit, add diced shallots and chopped garlic. Saute until the shallots are translucent and have a nice golden color.
Add the cannellini beans and toss with them with the meat and onion mixture once or twice.
Add the chicken stock and the heavy cream, if you are using such. Let the mixture simmer on LOW heat for about 3 minutes.
Add spinach and pieces of butter. Let the Fricassee simmer for another 5 minutes. If your fricassee is a little lower on the sodium, feel free to adjust the salt. Add a little pepper and your fricassee is ready to accompany any dish.
Sausage Fricassee Recipe
Ingredients
- 4 oz Sausage diced
- 1 TBSP ghee or liquid oil of your choice
- 1/2 cup Shallots diced
- 2 cloves Garlic chopped
- 1 can of Cannellini beans drained
- 1 cup Chicken stock
- 1/4 cup heavy cream optional
- 1 cup Spinach
- 1 TBSP butter
- salt and pepper to taste
Instructions
- Use a medium size skillet to cook the fricassee. Turn the heat to MEDIUM high. Start sauteing diced sausage and the ghee in the skillet.
- Once the sausage browned a bit, add diced shallots and chopped garlic. Saute until the shallots are translucent and have a nice golden color.
- Once the sausage browned a bit, add diced shallots and chopped garlic. Saute until the shallots are translucent and have a nice golden color.
- Add the chicken stock and the heavy cream, if you are using such. Let the mixture simmer on LOW heat for about 3 minutes.
- Add spinach and pieces of butter. Let the Fricassee simmer for another 5 minutes. If your fricassee is a little lower on the sodium, feel free to adjust the salt. Add a little pepper and your fricassee is ready to accompany any dish.
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