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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.

27K 4.2/5 based on 5 reviews

Last modified on: July 21^th 2021

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For 12 people, you will need:

1 3 kgs potatoes
2 3 Morteaux sausage
3 300 g butter
4 300 g liquid cream
5 salt
6 pepper
Total weight: 4,650 grams

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

Change measures: Metric

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How long will 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 3 kgs potatoes, then cut into chunks and rinse.

Stage 2 - 1 min.

Prick 3 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 300 g butter and 300 g 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
9,050 Kcal or 37,891 Kj	218 gr	582 gr	650 gr
452 %	84 %	55 %	98 %

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 12 people : 18.90 €
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: Fisherman's Ragout, Late Winter Soup with Fresh Spinach, Potato wallets, Minestrone, Alsatian-style salad, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Fish in white wine, Cream sauce with Vin Jaune, Butter cream, Mussels marinière, Little Christmas biscuits, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Far Normandy-Brittany, Pumpkin (or potimarron) soup, Croque-monsieur complet, Tenderloin steak with beetroot tops and mushrooms, Apricot blancmange, ... All
	Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage rolled brioche, Winegrowers' sausage casserole, Smoked eggs, Comtoise stuffed tomatoes, Sausage and lentils "en cocotte", ... All

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