Video summary

The Creamy Sausage Dinner I Can’t Stop Making

Main summary

Key takeaways

Cooking

Presenter / Channel

Rick (Backyard Chef)

Ingredients (with quantities/substitutions mentioned)

  • Sausages: ~7 pork sausages (boil first; fully cooked by this method)
  • Oil: amount not specified (added after the initial boiling step)
  • Water: enough to boil sausages; amount not specified
  • Onion: quantity not specified (used, added for quick start)
  • Mushrooms: quantity not specified (browned gently)
  • Butter: about 1 tablespoon
  • Garlic: some (amount not specified)
  • Dijon mustard: about 1 tablespoon
  • Flour: a little (small amount; “don’t go much flour”)
  • Stock: a little (for sauce; amount not specified)
  • Fresh tarragon: chopped
    • Substitution: dried tarragon if no fresh
  • Cream: amount not specified (added to make sauce creamy)
  • Black pepper: a shake
  • Salt: optional / not bothered with (sausages carry salt)
  • Peas: either serve on the side or put in the sauce (amount not specified)
  • Lemon juice: a squeeze
  • Mashed potatoes to serve: boil potatoes in salted water; mash with your choice of butter, milk, sour cream, etc.

Equipment / Preparation

  • Pot for boiling water and simmering/browning sausages
  • Pan/pot for the sauce (onions, mushrooms, butter, flour, stock, cream)
  • Colander for draining potatoes
  • Knife/board for chopping tarragon
  • Standard cookware (no special tools specified)

Step-by-step method (key technique cues + timing/temps)

  1. Boil sausages

    • Add water to the pan and bring to a boil.
    • Add oil to the pan (described as “water oil evaporation”).
    • Add the sausages (~7).
    • Bring back up to a boil, then turn sausages so they cook evenly.
    • As the water boils away, the oil takes over and sausages brown.
    • Technique result: boiling plumps the filling; evaporation + oil browns the outside.
    • Chef note: sausages are treated as fully cooked after boiling + browning—only color is added afterward.

  2. Brown/color sausages (finish)

    • Transfer/keep sausages and add a bit of extra color until they look good (just until golden).

  3. Start the sauce base

    • Add onion and cook briefly (“quick start”).
    • Add butter (about 1 tablespoon).
    • Add mushrooms and cook gently to develop some browning.

  4. Flavor and thicken

    • Add garlic.
    • Stir in Dijon mustard (~1 tablespoon).
    • Add a little flour (small amount); cook briefly so it thickens and the raw flour taste cooks out (“give it a little cooking… cook out that rawness”).

  5. Build the sauce

    • Pour in stock (a little), and cook for about a minute or so.
    • Add tarragon (fresh chopped; use dried if needed).
    • Add cream and stir until you get a beautiful creamy sauce.
    • Adjust thickness by cooking thicker or thinner as desired.

  6. Combine

    • Add sausage back into the sauce to warm through.
    • Season with black pepper (“a shake”).
    • Salt isn’t needed—sausages carry salt.

  7. Finish

    • Add peas:
      • either stir into the sauce (preferred) or serve on the side
    • Add a squeeze of lemon to brighten the sauce.

  8. Serve with mashed potatoes

    • Serve immediately over/with mashed potatoes.
    • Suggested plate: lumpy mashed potatoes + tarragon mushroom/pea sauce + sausages (“a couple of bangers”).

Timing mentioned

  • “Just about 15 minutes” for the whole sausage + sauce meal concept.

Chef tips / notes & common pitfalls

  • Shortcut idea: boil first, then brown—once water evaporates and oil takes over.
  • Flour control: use less flour for a thinner sauce; thicken as much as you want.
  • Salt: don’t bother—sausages are already salty.
  • Pairing: tarragon works particularly well with pork sausages (contrasted with “tarragon chicken”).
  • Brighten: lemon is used “not much” to brighten.

Variations discussed (concise)

  • Tarragon: fresh chopped or dried tarragon (substitution)
  • Mashed potato: any style (butter/milk/sour cream as preferred)
  • Peas: stir into sauce or serve on the side
  • Sauce thickness: reduce/thicken more or keep it thinner

Original video