Sanguins Mushroom Stew with Sausages

Fricot de Sanguins : instructions

• 1
  Rinse and brush the mushrooms. If necessary, trim off the earthy end of the stem.
  
• 2
  Slice the sausages, sauté them for 5 minutes in a little oil in a Dutch oven, then set aside.
  
• 3
  Add a tbsp of oil to the bottom of the pot without washing it. The juices from the sausage will add extra flavor to the mushrooms.
  Sauté the sliced mushrooms for about 10 minutes.
  
• 4
  Add the tomato and simmer 15 minutes over low heat, covered.
  
• 5
  Trim the stems off the parsley, rinse it, and finely chop it.
  
• 6
  Peel the garlic, remove the germ, and mince it.
  
• 7
  Add the chopped garlic and parsley, and cook for another 15 minutes, keeping the heat low and the pot covered.
  
• 8
  Add the sausages, then season with salt and pepper.
  
• 9
  Let it cook for another half hour, covered, over low heat.