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Sausage with duchess potatoes and a Mont d'Or fondue

Name: Sausage with duchess potatoes and a Mont d'Or fondue
Prep time: 1 h 3 min
Cook time: 1 h 10 min
Total time: 2 h 13 min
Yield: 6 people
Cuisine: French
Ingredients: 300 g potato purée; 3 egg yolks; 1 Morteau sausage; 200 g liquid cream; 200 g Mont d'or cheese; salt; pepper

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.

209 K 3.7/5 (13 reviews)

2 hours 15 min. difficulté

Easy

8.35 €

6 people

7 Ingredients

Last modified on: December 12^th 2010

For 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

Times for this recipe

Preparation: 1 hour 3 min.

Cooking: 1 hour 10 min.

All in all: 2 hours 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Sausage with duchess potatoes and a Mont d'Or fondue : Stage 1

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.

Stage 2 - ⌛ 5 min.

Sausage with duchess potatoes and a Mont d'Or fondue : Stage 2

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.

Sausage with duchess potatoes and a Mont d'Or fondue : Stage 3

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.

Stage 4 - ⌛ 40 min.

Sausage with duchess potatoes and a Mont d'Or fondue : Stage 4

Bring a large pan of water the the boil, and poach the rolls in simmering water for about 40 minutes.

Stage 5 - ⌛ 5 min.

Sausage with duchess potatoes and a Mont d'Or fondue : Stage 5

After this time, remove the rolls from the water and undo the plastic film...

Stage 6 - ⌛ 5 min.

Sausage with duchess potatoes and a Mont d'Or fondue : Stage 6

And cut into slices a good centimeter ( ½ inch) thick.

Stage 7 - ⌛ 5 min.

Sausage with duchess potatoes and a Mont d'Or fondue : Stage 7

Boil 1 Morteau sausage, then cut this too into slices a good centimeter ( ½ inch) thick.

Stage 8 - ⌛ 10 min.

Sausage with duchess potatoes and a Mont d'Or fondue : Stage 8

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.

Stage 9 - ⌛ 10 min.

Sausage with duchess potatoes and a Mont d'Or fondue : Stage 9

Using the same pan without cleaning it, fry the sliced duchess potatoes gently on both sides.

Stage 10 - ⌛ 10 min.

Sausage with duchess potatoes and a Mont d'Or fondue : Stage 10

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.

Sausage with duchess potatoes and a Mont d'Or fondue : Stage 11

At the last minute, blend until smooth.

Stage 12 - ⌛ 10 min.

Sausage with duchess potatoes and a Mont d'Or fondue : Stage 12

To serve, arrange alternate slices of duchess potatoes and sausage, then coat with Mont d'Or fondue.

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...

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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	180 RDI=70 %	590 RDI=60 %	660 RDI=100 %	9,020 RDI=450 %	37,750 RDI: 450 %
Per 100 g	20 RDI=6 %	50 RDI=5 %	60 RDI=9 %	810 RDI=40 %	3,400 RDI: 40 %
Per person	30 RDI=10 %	100 RDI=9 %	110 RDI=20 %	1,500 RDI=80 %	6,290 RDI: 80 %