Roasted Sausage with Dijon Cream Sauce
plus Mashed Potatoes & Bistro Side Salad
- Milk
Developed in France, this recipe brings the comfort of a Parisian bistro straight to your home! This hearty meal features oven-roasted bratwurst sausages served over a mound of buttery mashed potatoes and finished with a tangy, garlicky mustard cream sauce. A simple bistro-style mixed greens salad is dressed with a light vinaigrette and served on the side to complete the meal. Ready in under 30 minutes, this is comfort food at its finest!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chicken Stock Concentrate
2.5 teaspoon
Red Wine Vinegar
½ tablespoon
Worcestershire Sauce
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
5 unit
Potatoes
1 unit
Shallot
9 ounce
Bratwurst Sausage
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Peel and dice potatoes into ½-inch pieces. Halve, peel, and mince shallot.
-
Place potatoes in a large pot with enough salted water to cover by 2 inches.
-
Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot.
-
Add 3 TBSP butter (6 TBSP for 4). Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
-
Keep covered off heat until ready to serve.
-
While potatoes cook, place bratwurst* on a baking sheet. Roast on top rack until browned and cooked through, 10-15 minutes.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add shallot and cook, stirring occasionally, until lightly browned, 1-2 minutes.
-
Stir in stock concentrate and ¼ cup water (½ cup for 4 servings). Cook until slightly reduced, 1-2 minutes. Add sour cream, mustard, garlic powder, and half the Worcestershire sauce (all for 4); stir to combine.
-
Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
-
In a large bowl, whisk together half the vinegar, ½ tsp sugar, a drizzle of olive oil, salt, and pepper (all the vinegar, 1 tsp sugar, and a large drizzle of olive oil for 4 servings).
-
Add mixed greens to bowl with dressing; toss to combine.
-
Slice bratwurst on a diagonal into ½-inch-thick pieces. TIP: Use tongs or a fork to hold bratwurst in place for slicing if too hot to handle.
-
Divide mashed potatoes and salad between plates. Top potatoes with sliced bratwurst; spoon sauce over top and serve.
Customer reviews
Review summary
Updated on Oct 2026- Flavor: The Dijon cream sauce was the star — rich, tangy, and widely praised; some found it a touch sour, so adjust mustard to taste 🍲.
- Ease of prep: Quick and straightforward overall; a few found the oven timing slightly longer than expected for browning the bratwurst.
- Suggestions: Sear the bratwurst in a frying pan instead of roasting for better browning and a crispier finish.
- Leftovers: The salad dressing was mild for some — consider adding nuts or cranberries to give it more character.
