A recipe by Jean-François Plante.
INGREDIENTS
- 6 to 8 raw or seasoned Toulouse sausages
- 2 TBSP. tablespoons of toasted flour
- 2 TBSP. a teaspoon of grandmother's spices or Tourtière spices
- 1 C. tablespoon butter
- 1 C. oil soup
- 2 to 3 medium yellow onions, peeled and cut into quarters
- A dozen small brushed baby potatoes, halved
- 3 to 4 Nantes carrots, brushed and cut into about 1⁄2-inch slices
- 3 cups beef broth
- 4 cloves of garlic, peeled and chopped
- 2 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 1⁄4 cup 35% cream (optional)
My “grandmother’s” spices.
- 10 ml (2 tsp) Herbs de Provence
- 10 ml (2 tsp) garlic salt
- 2.5 ml (1/2 tsp) ground cinnamon
- 2.5 ml (1/2 teaspoon) ground cloves
- 2.5 ml (1/2 teaspoon) grated or ground nutmeg
- 2.5 ml (1/2 tsp) powdered ginger
- 3 to 4 turns of freshly ground pepper
Place in a mortar or coffee grinder and pulverize a little to get a good mix and bring out the flavors.
PREPARATION
Remove the sausage casing and form the meat into golf ball-sized balls.Mix the flour and spices thoroughly in a large plate.Roll the meatballs in this mixture so that they are well coated with this mixture.In a large Dutch oven, melt the butter in the oil over medium heat. Salt the onion quarters and sauté for 3 to 4 minutes, add the garlic and sauté for another 2 minutes.Save this mixture.Add some oil if necessary. Cook the meatballs over medium heat on all surfaces for a total of 5 minutes. Remove and reserve the meatballs.Deglaze with the broth. Using a spatula or wooden spoon, scrape the bottom of the pot to release the cooking juices. In the casserole, add the meatballs, the onion quarters and here and there the baby potatoes and carrot slices.Cover and bake for 20 minutes, turning the meatballs halfway through cooking. Remove the lid and cook for another 5 minutes, turning the meatballs halfway through cooking. Add cream if necessary, mix gently and cook for another 2 minutes.Serve immediately.
