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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.
38 K 4.2/5 (5 reviews)
1 hour 35 min.
Easy
12 people
6 IngredientsLast modified on: July 21th 2021
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 measures:
Times for this recipe
Preparation: 50 min.
Cooking: 50 min.
All in all: 1 hour 35 min.
To finish around 7pm, you'll need to have started before: 17:55.Change end time
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.
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.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=80 % | 580 RDI=60 % | 650 RDI=100 % | 9,050 RDI=450 % | 37,890 RDI: 450 % |
| Per 100 g | 4 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 190 RDI=10 % | 820 RDI: 10 % |
| Per person | 20 RDI=7 % | 50 RDI=5 % | 50 RDI=8 % | 750 RDI=40 % | 3,160 RDI: 40 % |
How much will it cost?
- For 12 people : 18.90 €
- Per person : 1.60 €
Change currency: 
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
Like these other recipes: Auvergne gratin, Ardennes Salad, Avengers' potatoes, Green bean purée, Gratin "grilled inside", ... See them all 83
Butter
Like these other recipes: Broccoli salad with chervil-lemon mayonnaise, Toffee apple upside-down cake, Strawberry and rhubarb crumble, Brioche Tatin, Arlesian Biscuits, ... See them all 472
Liquid cream
Like these other recipes: Black Forest gateau, Scallops with sorrel and Noilly Prat, Pork medallions with "full" turnips, Fillets of sole Dieppoise, Plum and almond panna cotta, ... See them all 170
Morteau sausage
Like these other recipes: Morteau sausage , Express sauerkraut, How to cook Morteau sausage well, Morteau sausage "crisps", Cured Pork Belly With Lentils, ... See them all 17
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