Who knew that lowly sausage could raise to such heights? I love sausages of all kinds. Not to mention, we had leftover homemade chicken stock, leftover SCD cream, a couple of big crimini mushrooms, and fresh sage. Fresh sage is so lovely right now, and there is a lot of it. Think I will not make SCD cream for a while now - between the birthday dinner, birthday dessert, and now this dinner? Mama....is this now 10 lbs. later? Maybe. Need to do some serious exercise....but dang, this was yummy!
12 gluten free banger or sage sausages
1 Tblsp. butter
1 large onion, sliced
2 minced garlic cloves
3 large diced crimini mushrooms
1 Tblsp. fresh minced Sage
1 tsp. fresh minced Thyme
2/3 cup SCD cream - or regular whole cream
3/4 cup chicken stock
salt and pepper to taste
Heat up a frying pan on medium heat with a tblsp. of butter. Fry up the sausages, until nice and golden, place on a plate and set aside.
Then drain off any excess grease from the pan, leaving enough to saute the mushrooms and onions. Place mushrooms in the pan, sauteing until golden. Then add in the sliced onions, sauteing until golden.
To this, add in the herbs and garlic, sauteing until fragrant. Then add in the chicken stock, scraping up any brown bits. Then add in the cream, stirring to combine, add salt and pepper to taste. Simmer on low, about 10 minutes. Add the sausages back to the pan and saute another 10 minutes.
We had this with steamed potatoes, and roasted carrots and brussel sprouts. Don't think I will be making cream for a while....on my way to exercise right now!