Sausage with duchess potatoes and a Mont d'Or fondue
The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.
171K 13 3.7
Last modified on: December 12th 2010
Keywords for this recipe:SausageMorteauDuchess potatoesFondueMont d'or cheeseFor 6 people, you will need:
- 1
300 g potato purée - 2
3 egg yolks - 3
1 Morteau sausage - 4
200 g liquid cream - 5
200 g Mont d'Or cheese - 6
salt - 7
pepper - Total weight: 1,110 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 3 min. | 1 hour 10 min. | 2 hours 13 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Prepare the sliced duchess potatoes:
Put 300 g potato purée in a bowl with 3 egg yolks, salt and pepper.
Mix with a whisk or wooden spatula until thoroughly mixed.
Put 300 g potato purée in a bowl with 3 egg yolks, salt and pepper.
Mix with a whisk or wooden spatula until thoroughly mixed.
Stage 2 - 5 min.
Place a little of the mixture in a sausage shape on a piece of cooking film, then roll up like a big boiled sweet or cracker (whatever image best suits you...).
Stage 3 - 20 min.
Tie one end of the roll then squeeze the mixture up to this end by pressing on the open end. Tie the second end and roll the package on the work surface until it is nice and round.
The aim is to produce a roll of about the same diameter as the sausage you have chosen, but don't worry if you don't manage this.
Continue making rolls like this until you have used up all the mixture.
The aim is to produce a roll of about the same diameter as the sausage you have chosen, but don't worry if you don't manage this.
Continue making rolls like this until you have used up all the mixture.
Stage 4 - 40 min.
Bring a large pan of water the the boil, and poach the rolls in simmering water for about 40 minutes.
Stage 5 - 5 min.
After this time, remove the rolls from the water and undo the plastic film...
Stage 6 - 5 min.
And cut into slices a good centimeter ( ½ inch) thick.
Stage 7 - 5 min.
Boil 1 Morteau sausage, then cut this too into slices a good centimeter ( ½ inch) thick.
Stage 8 - 10 min.
Heat a non-stick frying pan, without adding fat, and fry the sausage slices until they are cooked to your liking on both sides.
Set aside on absorbant paper.
Set aside on absorbant paper.
Stage 9 - 10 min.
Using the same pan without cleaning it, fry the sliced duchess potatoes gently on both sides.
Stage 10 - 10 min.
Meanwhile, put 200 g liquid cream and 200 g Mont d'Or cheese in a pan over low heat, pepper lightly and stir until melted.
Stage 11 - 3 min.
At the last minute, blend until smooth.
Stage 12 - 10 min.
To serve, arrange alternate slices of duchess potatoes and sausage, then coat with Mont d'Or fondue.
Serve immediately.
Serve immediately.
Remarks
The potatoes can be prepared and poached beforehand, even a few days bafore, then kept in their plastic film in the fridge.
I have a preference for Morteau sausage and Mont d'Or cheese, but if you don't have any, you can use another sausage (smoked if possible) and another cheese, preferably one that is fairly soft.
this is a real winter recipe with plenty of calories, as you will have noticed...
I have a preference for Morteau sausage and Mont d'Or cheese, but if you don't have any, you can use another sausage (smoked if possible) and another cheese, preferably one that is fairly soft.
this is a real winter recipe with plenty of calories, as you will have noticed...
And to drink?
One of those lovely light Arbois reds that Jacques Brel sings of in "A mon dernier repas" (at my last meal), made with Trousseau grapes, such as that produced by the Domaine Rolet, Arbois.
Keeping
To eat right now.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,012 Kcal or 12,611 Kj | 111 gr | 56 gr | 262 gr |
| 151 % | 43 % | 5 % | 40 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 271 Kcal or 1,135 Kj | 10 gr | 5 gr | 24 gr |
| 14 % | 4 % | <1 % | 4 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 502 Kcal or 2,102 Kj | 18 gr | 9 gr | 44 gr |
| 25 % | 7 % | 1 % | 7 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Potato purée: You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Fried rillettes, Potato and two ham gratin, Oxtail Parmentier, Colcannon, ... All |
 | Mont d'Or cheese: You can get more informations, or check-out other recipes which use it, for example: Polenta with Mont d'Or, Triple-Cheese Pumpkin Gratin, Creamy spinach and potato gratin, Quick courgette soup with cheese, Hot box cheese , ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Stuffed pumpkin gratin, Apricot fool, Rosemary steamed fish, Firied fillet of sea bream with polenta, Creamy plum and pear clafoutis, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Lime confectioner's custard (pastry cream), Gâteau Basque , Coffee custard, Scallops with crunchy vegetables and wine sabayon, ... All |
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