Smoky sausage and mash


Smoky sausage and mash
This is sausage and mash with a smoky Gallic twist: the smoked sausage (Morteau sausage here) is cooked in with the potatoes, so that they take on its smoky flavour. The potatoes are turned into a French-style purée – softer and richer than British mash.
27K 4.2/5 based on 5 reviews
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Last modified on: July 21th 2021

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
47 min.48 min.1 hour 35 min.
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Step by step recipe


Stage 1 - 20 min.
Smoky sausage and mash
Peel 1 kg potatoes, then cut into chunks and rinse.

Stage 2 - 1 min.
Smoky sausage and mash
Prick 1 Morteau sausage all over with a fork or pointed knife.

Stage 3 - 2 min.
Smoky sausage and mash
Put the potatoes into a large saucepan with a little salt. Lay the sausage on top and add water to cover.

Stage 4 - 40 min.
Smoky sausage and mash
Cook covered for 30 to 40 minutes until the potatoes are soft.

Stage 5 - 3 min.
Smoky sausage and mash
Take the sausage out of the pan, then drain the potatoes.

Keep the cooking water to use again.

Stage 6 - 15 min.
Smoky sausage and mash
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.

Stage 7 - 2 min.
Smoky sausage and mash
When all the potatoes are puréed, put back on low heat, then add 100 g butter and 100 g liquid cream.

Stage 8 - 2 min.
Smoky sausage and mash
Mix thoroughly to make the purée nice and smooth, then salt and pepper.

Cover and keep hot.

Stage 9 - 2 min.
Smoky sausage and mash
Slice the sausage.

Stage 10 - 8 min.
Smoky sausage and mash
Put in a frying pan, without any added fat, and fry on both sides.

Stage 11
Smoky sausage and mash
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.
Keeping
Several days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,017 Kcal or 12,632 Kj73 gr194 gr217 gr
151 %28 %18 %33 %
Per 100 g
Energetic valueProteins CarbohydratesFats
195 Kcal or 816 Kj5 gr13 gr14 gr
10 %2 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
754 Kcal or 3,157 Kj18 gr49 gr54 gr
38 %7 %5 %8 %
% 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).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 6.89 $
  • Per person : 1.72 $

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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