Andouille and Honey Mustard Brussels Sprouts with Mango Freeze en Place

To achieve the proper mise en place and mise en scene for Jazz Fest in place, one must have both savory and sweet, song and scenery, sun and suit. It’s not the same, but it’s what we have and it’s what this side of survival requires. I note that KP holds his annual festival savvy at par.

There’s no more alluring dinner to the sun-stroked than “throw-everything-on-a-pan-and-cook-it”—especially when it tastes this good.

Andouille Sausages and Brussels Sprouts with Honey Mustard

Adapted from NYTimes Cooking

1 pound fresh andouille sausage

1 pound brussels sprouts, trimmed and halved lengthwise

1 pound small potatoes, like baby Yukon gold or red potatoes, halved

2 tablespoons extra-virgin olive oil, plus more as needed

 Kosher salt and black pepper

4 teaspoons honey

1 tablespoon Dijon mustard

1 tablespoon yellow mustard seeds (optional)

¼ cup almonds or walnuts, chopped (optional)

Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.

Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)

Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.

Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.

For your Mango Freeze fix, KP tested out this recipe—it’ll do.

It’ll Do Mango Freeze

5 cups of frozen mango chunks

1/2 cup simple syrup

1 1/2 tsp lime juice

1/8 tsp kosher salt

Makes about 1/2 quart

Measure 5 cups of mango chunks and defrost.

Once your mango chunks nice and soft, puree them until they are really smooth.

Gently fold the simple syrup, lime juice and salt into your mango puree.

Once you’ve mixed everything together, cover your bowl and refrigerate until thoroughly chilled. The colder your mixture is going into your ice cream maker, the better. If you’ve got an ice cream maker or attachment to a KitchenAid, add your mixture and let it churn for about 10 minutes

Put your chilled puree directly into the freezer. And freeze. It won’t be as good as the real thing you’d get at Jazzfest, but it’ll tickle your nostalgia. Tastes a tidge more healthy than the real thing.

When we aren’t on the porch, we are in the saddle exploring bike trails around New Orleans. Today we ventured to Harahan along the Mississippi River trail, fueled by Unite protein bars. Mexican Hot Chocolate was my favorite flavor. KP prefers PB and J.