Entree: France – Brittany – Saucisse de Molène (Traditional Breton pork sausages pan-seared and served with cider-onion sauce and buttered potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

- 4 Saucisse de Molène, approx. 4 oz (115 g) each
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 large yellow onion, thinly sliced, approx. 8 oz (225 g)
- 1 cup (240 ml) dry Breton cider or dry apple cider
- 1 tbsp (15 ml) Dijon mustard
- 1.5 lb (700 g) small waxy potatoes, halved
- 2 tbsp (30 g) unsalted butter (for potatoes)
- 8 oz (225 g) green beans, trimmed
- 1 tbsp (15 ml) chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper

Instructions

1. Bring a medium pot of salted water to a boil and cook the halved potatoes until tender, about 12–15 minutes; drain and toss with 2 tbsp (30 g) butter, season with salt and pepper; keep warm.
2. In a large skillet over medium-high heat, add 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 ml) butter. Sear the Saucisse de Molène, turning occasionally, until browned and cooked through, about 10–12 minutes; remove sausages and keep warm.
3. In the same skillet, add the sliced onion and a pinch of salt; cook over medium heat until soft and caramelized, 8–10 minutes.
4. Pour in 1 cup (240 ml) dry cider and bring to a simmer, scraping up any browned bits. Stir in 1 tbsp (15 ml) Dijon mustard and simmer until the liquid reduces by about half and thickens slightly, 5–7 minutes. Adjust seasoning with salt and pepper.
5. Meanwhile, steam or blanch the green beans in boiling water for 3–4 minutes until crisp-tender; drain and season with a little butter, salt, and pepper.
6. Return the sausages to the skillet for 1–2 minutes to coat with the cider-onion sauce and reheat.
7. Plate the sausages with buttered potatoes and green beans; spoon extra cider-onion sauce over the sausages and finish with 1 tbsp (15 ml) chopped parsley.