Salchicha andouille y patatas al horno

Ingredientes

• 1 (12 oz.) package cajun-style Andouille sausage
• 1 lb. baby potatoes, halved ((You can use russet or yukon potatoes))
• 2 Tbsps Extra virgin olive oil
• 3 garlic cloves, minced
• 2 tsps On Everything All-Purpose Blend
• 1 tsp sea salt
• 2 Tbsps unsalted butter, melted
• 2 1/2 Tbsps organic all-purpose flour
• 2 cups beef broth/bone broth
• 1/2 tsp On Everything All-Purpose Blend

Preparación

1. 1

   --- PREP THE SAUSAGE + POTATOES: ---

2. 2

   Prep the sausage by chopping them into rounds or slicing them lengthwise for a "fuller" look/fee.

3. 3

   To prep the potatoes, simply rinse them, pat dry and cut them in halves or cubes (if using large potatoes).

4. 4

   In a bowl, add the sliced sausages + cut potatoes along with the olive oil, minced garlic, On Everything All-Purpose Blend, and salt, tossing together to fully coat everything.

5. 5

   --- TO MAKE THE GRAVY: ---

6. 6

   In medium skillet (10-inch) over medium-high heat, add the butter until melted. Add the On Everything All-Purpose Blend, and flour, whisking together to combine. Slowly add in the beef broth, continuing to whisk to avoid lumps. Keep whisking until gravy thickens and is smooth.

7. 7

   Remove from heat.

8. 8

   --- ASSEMBLE + BAKE: ---

9. 9

   Preheat the oven to 400 degrees Fahrenheit.

10. 10

    In a medium deep skillet (that's oven-safe), add the seasoned sausages + potatoes, evenly spreading everything. Even pour the gravy atop the sausages + potatoes.

11. 11

    Bake for 35-40 minutes or until the sausage and potatoes are cooked through and tender and the gravy is "baked on" to everything.

12. 12

    Remove from the oven and serve immediately!

13. 13

    Bon Appetit!