4-6 servings Pappardelle Pasta, cooked to package instruction
2 Tablespoons butter/duck fat/ oil
6 Tablespoons shallots, minced
2 garlic cloves, minced
1 ¼ cup heavy cream
1 lemon Lemon zest
2-4 Tablespoons fresh herbs (chives, parsley, tarragon), minced
to taste Salt and Pepper
1 lemon Lemon Juice
peas, green beans and or asparagus, blanched
1 lb. SRC Chicken Tarragon Sausage
1. Heat oil over medium heat and cook sausage 3-4 minutes. Turn the sausages over, add the shallots and saute for another 3-4 minutes. Add the garlic and saute for about 1 more minute.
2. Stir in the cream and lemon zest and scrape up any browned bits. Bring to a boil, reduce heat to a gentle simmer, cover and continue to cook the sausage for another couple of minutes until the sausage reaches an internal temperature of 165 degrees.
3. Remove sausage from sauce. Turn up the heat, stir in the lemon juice and fresh herbs and boil until the cream sauce thickens up to a desired consistency. Season with salt and pepper to taste.
4. Toss the pasta and vegetables with the cream sauce and top with the sausage. Serve and enjoy.
Servings/Yield: 4 servings
Source: Smokey Ridge Charcuterie