Some of my fondest memories of culinary school stem from learning about trailblazing chefs. Watching videos of Chef Jacques always resonated so deeply with me because he cooked the way my family cooked and the way I learned with my great aunts in the kitchen. He would cook from both the heart, and from memory, and this recipe really reflects the inspiration that has resonated with me my whole career.

Sausage en Papillote

Recipe details

Serves

2

Cooking en papillote is easy, customizable and requires little fuss or cleanup. This is one of my favorite dishes to make when entertaining.  The savory notes of this foil-steamed sausage dish match wonderfully with this Italian Chianti Classico red blend from Tenuta di Arceno.

Ingredients

    • 1 pound Yukon gold potatoes, sliced ¼ inch thick
    • 2 leeks, thinly sliced
    • 3 fresh kielbasa or other sausages
    • 1 pound oyster, white button or cremini mushrooms
    • 1 pound rainbow or tri-colored carrots, peeled and cut diagonally into slices
    • 3 cloves garlic, whole or smashed
    • 1 tablespoon fresh tarragon leaves
    • Salt
    • ⅛ teaspoon freshly ground black pepper
    • 2 tablespoons extra virgin olive oil
    • Grainy mustard, for serving

Method

  1. Preheat the oven to 400°F. Position the rack in middle or lower part of the oven.
  2. Spread two wide, 18-inch strips of foil on a large baking sheet. Mark or fold the foil in half, then open it out flat again. Arrange the potatoes in a shingle pattern over the bottom half of the foil, leaving a 3-inch margin around the sides. Place the leeks over the potatoes, followed by the sausages. Add the mushrooms, carrots, garlic and tarragon. Season with salt and pepper and drizzle generously with the olive oil.
  3. Seal the foil package by folding over the empty half of the foil to create a large pouch. Fold and crimp the edges to seal.
  4. Transfer the package to the oven and bake until the sausages are cooked through and all of the vegetables are tender, about 1 hour.
  5. To serve, use kitchen shears to cut the top of the foil pouch. Be careful! The escaping steam is very hot. Serve straight from the pouch or transfer the sausages and vegetables to a platter, adding a dollop of grainy mustard on the side.

What better to pair with sausage than this classic expression of Chianti? At the ancient Tuscan estate of Tenuto di Arceno, winemakers Pierre Seillan and Lawrence Cronin deliver the highest quality outcome by vinifying each vineyard block separately before creating the final blends. This Chianti, which is made from 90% Sangiovese and 10% Cabernet Sauvignon, exudes ripe raspberry, floral and nutmeg aromas. Tart cherry and sweet tobacco flavors follow on the palate, driving to a long finish graced by a hint of cedar.