Smoky sausage and mash

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 kg potatoes
• 2 1 Morteau sausage
• 3 100 g butter
• 4 100 g liquid cream
• 5 salt
• 6 pepper
• Total weight: 1,550 grams

Times:

Preparation	Cooking	Start to finish
50 min.	50 min.	1 hour 35 min.

Step by step recipe

1	Peel 1 kg potatoes, then cut into chunks and rinse.
2	Prick 1 Morteau sausage all over with a fork or pointed knife.
3	Put the potatoes into a large saucepan with a little salt. Lay the sausage on top and add water to cover.
4	Cook covered for 30 to 40 minutes until the potatoes are soft.
5	Take the sausage out of the pan, then drain the potatoes. Keep the cooking water to use again.
6	Purée the potatoes with a vegetable mill back into the same pan. If it seems too hard, pour a little of the cooking water into the mill.
7	When all the potatoes are puréed, put back on low heat, then add 100 g butter and 100 g liquid cream.
8	Mix thoroughly to make the purée nice and smooth, then salt and pepper. Cover and keep hot.
9	Slice the sausage.
10	Put in a frying pan, without any added fat, and fry on both sides.
11	Serve the purée with slices of fried sausage on top.

Remarks

This recipe was devised with Morteau sausage in mind, but other types of smoked sausage will work fine.
Natives of the Franche-Comté region, in France, might raise their eyebrows at stage 2: just for once, we'll prick the sausage (which they wouldn't normally do), so that the smoky flavour can spread into the potatoes during cooking.
No need to let all that smoky flavour go to waste: you can use the cooking water left for boiling pasta or rice, for example.

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