14 ounces fully cooked beef or turkey Polish sausage, sliced into 1/2-inch rounds

1 tablespoon olive oil

3 tablespoons unsalted butter, divided

4 garlic cloves, finely minced

1 tablespoon all-purpose flour

3/4 cup low-sodium chicken broth

1 cup heavy cream

1 teaspoon Dijon mustard

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

1/4 teaspoon ground black pepper

1/3 cup freshly grated Parmesan cheese

Salt, as needed

2 tablespoons chopped fresh parsley, optional

Cook Mode Prevent your screen from going dark

1. Slice the fully cooked Polish sausage into rounds about 1/2 inch thick.

2. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter.

3. Arrange the sausage slices in a single layer. Cook without moving them for 2 to 3 minutes, or until the bottoms are well browned.

4. Turn the sausage slices and cook for another 2 minutes. Work in batches when necessary so the skillet is not overcrowded.

5. Transfer the browned sausage to a clean plate. Leave the browned bits and remaining fat in the skillet.

6. Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter and allow it to melt.

7. Add the minced garlic and cook for about 30 seconds, stirring constantly. Do not let the garlic turn dark brown.

8. Sprinkle the flour over the garlic butter. Stir continuously for 1 minute to remove the raw flour taste.

9. Slowly pour in the chicken broth while whisking. Scrape the bottom of the skillet to loosen the browned sausage bits.

10. Cook for 1 to 2 minutes, stirring frequently, until the broth mixture begins to thicken.

11. Reduce the heat to low. Slowly stir in the heavy cream.

12. Add the Dijon mustard, onion powder, smoked paprika, and black pepper. Stir until evenly combined.

13. Keep the sauce at a gentle simmer. Do not allow it to boil rapidly.

14. Add the Parmesan cheese a little at a time, stirring after each addition until completely melted.

15. Return the browned sausage and any juices from the plate to the skillet.

16. Stir gently to coat the sausage with the creamy garlic butter sauce.

17. Simmer over low heat for 3 to 4 minutes, or until the sausage is heated through and the sauce coats the back of a spoon.

18. Taste the sauce before adding salt because the sausage and Parmesan may already provide enough seasoning.

19. Garnish with chopped parsley, if desired. Serve immediately with mashed potatoes, noodles, rice, vegetables, or crusty bread.

Use fully cooked beef or turkey Polish sausage. Check the package label because raw Polish sausage requires a longer cooking time.

For the best browning, leave a little room between the sausage slices and avoid moving them during the first 2 to 3 minutes of cooking.

Freshly grated Parmesan melts more smoothly than packaged grated cheese and helps prevent a grainy sauce.

Keep the heat low after adding the heavy cream and Parmesan. Boiling the sauce aggressively may cause it to separate.

If the sauce becomes too thick, stir in additional chicken broth 1 tablespoon at a time.

If the sauce is too thin, simmer it gently for another 1 to 2 minutes before returning the sausage to the skillet.

Sliced mushrooms can be sautéed after removing the sausage. Baby spinach, steamed broccoli, or green beans may also be added.

Whole milk can replace the heavy cream, but the sauce will be less rich. Increase the flour to 1 1/2 tablespoons when using milk.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently in a covered skillet over low heat with a small splash of broth or cream. Stir occasionally until the sauce is smooth and hot.

The sausage may be sliced and browned up to 2 days ahead. Refrigerate it separately, then prepare the sauce and reheat the sausage before serving.