Recipe for Melange of Sausage and Potato Pauphiette 
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Yield:
4
Ingredients:
Amount Ingredient
4 x pieces Parchment paper (large pieces)
4 x Andouille sausage links - (4 oz ea)
4 x Boudin sausage links - (4 oz ea)
4 x Chorizo sausage links - (4 oz ea)
4 x Lamb or rabbit sausage links - (4 oz ea)
12 x New potatoes quartered, blanched
12 x Garlic cloves
2 x Yellow onions cut into 1" slices
2 tbl Chopped rosemary
2 tbl Chopped thyme
1 tbl Chopped parsley see * Note
1 cup Mushroom broth
Salt to taste
Freshly-ground black pepper to taste
1 x recipe Wild And Exotic Mushroom Jus see * Note
2 tbl Chopped parsley
Instructions:
Instructions: Preheat the oven to 400 degrees.

Fold each piece of parchment paper in half. Season the potatoes with salt and pepper. Place one quarter of the sausage, potatoes, garlic cloves, and onion slices in the center of one half of the parchment. Sprinkle the herbs and Emerils Essence over the sausage and potatoes. Fold the other half over the mixture and roll the edges of the parchment up forming a half-moon. Unwrap one edge of the paper and pour in 1/4 cup of the broth into each bag. Place in the oven and bake for 20 to 25 minutes.

Remove from the oven. Place the bags on a platter. Using a knife open the top of the bags, exposing the sausage and potatoes. Spoon the Wild And Exotic Mushroom Jus over the top. Garnish with parsley and fresh thyme sprigs.

This recipe yields 4 servings.

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