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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.

167K 12 3.9

Last modified on: December 12^th 2010

Keywords for this recipe:Sausage Morteau Duchess potatoes Fondue Mont d'or cheese

For 6 people, you will need:

0 300 g potato purée
1 3 egg yolks
2 1 Morteau sausage
3 200 g liquid cream
4 200 g Mont d'Or cheese
5 salt
6 pepper
Total weight: 1,110 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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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:

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Step by step recipe

Stage 1 - 10 min.

Sausage with duchess potatoes and a Mont d'Or fondue : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #11

At the last minute, blend until smooth.

Stage 12 - 10 min.

Sausage with duchess potatoes and a Mont d'Or fondue : Photo of step #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.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 8.34 €
Per person : 1.39 €

Change currency:

Note : These prices are only approximate.

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: Chicken Brussels pie, Potato and two ham gratin, Upside-down Parmentier, Two-stage beef chuck , Salmon and Spinach Gratin, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Chestnut cake, Mousse with two chocolates, Chocolate mousse with hazelnuts, Two-cheese vegetable gratin, ... All
	Mont d'Or cheese: You can get more informations, or check-out other recipes which use it, for example: Mini Mont d'Or fondue with "spuds in blankets", Morel risotto with Vin Jaune and Mont d'Or, Baked Mont d'Or with diced mixed vegetables, Creamy spinach and potato gratin, Dipping bread with cheese, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Panettone, Chocolate and vanilla crème brûlée, How to succeed in making sabayon (syllabub), Dauphinoise potatoes with Serano ham, Lemon Confectioner's Custard, ... All

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