Preparation | Cooking | Start to finish |
---|---|---|
31 min. | 1 hour | 1 hour 31 min. |
1 | Peel, cut into four, then wash and dry 1 kg 500 g potatoes. They should be cut into equal pieces for regular cooking, washed well and dried to eliminate starch which makes them stick during cooking. | |
2 | Put 3 tablespoons oil in a large non-stick pan on medium heat. Add potatoes and stir well, do not salt. | |
3 | Remove string, wood and label from 2 Morteaux sausage, then prick along whole length and all round with a sharp knife. | |
4 | Place sausage on top of potatoes, cover with a lid and leave to cook 40 minutes on low heat, without touching nor stirring. It's very important to not stir during this first stage of cooking; if not, you will get fried mashed potatoes... | |
5 | At the end of this time, remove lid, leave sausage on a plate to facilitate next stage. | |
6 | Gently stir potatoes to bring the ones already cooked from the bottom up to the top. | |
7 | Prick sausage again, return to pan and leave to cook a further 20 minutes uncovered. | |
8 | Serve directly from the pan on the table, or on plates by dividing out pieces of sausage and potatoes. |