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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.

24K 5 4.2

Last modified on: July 21^th 2021

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For 8 people, you will need:

1 2 litres potatoes
2 2 Morteaux sausage
3 206.4 ml butter
4 200 ml liquid cream
5 salt
6 pepper

Change to the quantities for: 2 people 4 people 8 people 12 people

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
47 min.	48 min.	1 hour 35 min.

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Step by step recipe

Stage 1 - 20 min.

Peel 2 litres potatoes, then cut into chunks and rinse.

Stage 2 - 1 min.

Prick 2 Morteaux sausage all over with a fork or pointed knife.

Stage 3 - 2 min.

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.

Cook covered for 30 to 40 minutes until the potatoes are soft.

Stage 5 - 3 min.

Take the sausage out of the pan, then drain the potatoes.

Keep the cooking water to use again.

Stage 6 - 15 min.

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.

When all the potatoes are puréed, put back on low heat, then add 206.4 ml butter and 200 ml liquid cream.

Stage 8 - 2 min.

Mix thoroughly to make the purée nice and smooth, then salt and pepper.

Cover and keep hot.

Stage 9 - 2 min.

Slice the sausage.

Stage 10 - 8 min.

Put in a frying pan, without any added fat, and fry on both sides.

Stage 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.

Keeping

Several days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,033 Kcal or 25,259 Kj	145 gr	388 gr	433 gr
302 %	56 %	37 %	66 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
195 Kcal or 816 Kj	5 gr	13 gr	14 gr
10 %	2 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
754 Kcal or 3,157 Kj	18 gr	49 gr	54 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 8 people : 12.60 €
Per person : 1.58 €

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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)

	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Auvergne gratin, Mushroom velouté, Super-green, super-thrifty soup, Salt cod brandade, Late Winter Soup with Fresh Spinach, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Pan-fried salmon with white cabbage, Sliced chicken with mushrooms and broccoli, Chocolate sauce, Caramelized apple "moelleux" cake, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tarte Normande, French toast "cordon bleu", Grapefruit cake, Eggs en Cocotte à la Française, Fish petals, vegetables julienne, and beurre blanc, ... All
	Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage, Sausage with duchess potatoes and a Mont d'Or fondue , Franche-Comté sticks, Sausage buckwheat pancakes, Morteau sausage "crisps", ... All

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