2016 Hot Link Cookoff Champion: Mountain View Sausage Florentine

Submitted by Shonda Colvin of Stilwell, Oklahoma


1 pkg Mountain View Cajun Style Andouille Sausage

2 cups sliced mushrooms

Salt & black pepper

6 Tbsp unsalted butter

2 Tbsp finely minced onion

2 Tbsp finely minced garlic

1 1/2 cups white cooking wine

1 c. heavy whipping cream

1 Tbsp chopped fresh parsley

1 pkg gluten free pasta (fettuccini is my favorite)

Spinach Sautéed to taste


Melt 2 Tbsp of Butter in skillet sauté mushroom until brown and soft. Remove from skillet and set aside. Score sausage link to remove outer casing. Cut links into 5 equals parts (should be a nice size chunk). In a large skillet over medium heat melt 2 Tbsp of butter. Once melted add the sausage and cook until browned about 3 minutes flipping and moving the sausage as the browning process occurs. Remove sausage to a bowl and cover with foil, leaving butter and drippings in skillet. Melt 2 Tbsp of butter in same skillet, add onions and garlic and sauté until the onions are translucent, about 1 minute. Be sure to use a wooden spoon or spatula where you can be stirring and scraping the brown bits that form. Remove pan from stove and add cooking wine carefully. Return pan to stove increase heat to medium high and boil until liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce reduces by half about 5 more minutes. Sprinkle with parsley. Season the sauce with salt & pepper to taste. Return the sausage to the sauce, turn heat to low and simmer to desired thickness. Boil pasta during this process by package directions. Plate pasta over a bed of sautéed spinach and add sausage, pour sauce over the top. Grate fresh parmesan over plate and serve immediately.