This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
47 K 4.2/5 (5 reviews)
1 hour 35 min.
Easy
6.30 €
4 people
6 IngredientsLast modified on: July 21th 2021
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 for this recipe
Preparation: 50 min.
Cooking: 50 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Peel 1 kg potatoes, then cut into chunks and rinse.
Stage 2 - ⌛ 1 min.
Prick 1 Morteau 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 100 g butter and 100 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 | 70 RDI=30 % | 190 RDI=20 % | 220 RDI=30 % | 3,020 RDI=150 % | 12,630 RDI: 150 % |
| 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 4 people : 6.35 €
- 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: Avengers' potatoes, Home-made potato crisps , Bourguignon potatoes , Leek and potato soup, Chilli langoustines, ... See them all 84
Butter
Like these other recipes: Spinach Mornay, Breton galettes (pancakes), Gratin of chicken with rice and sautéed mushrooms, Brioche dough, Gratin-style spinach and chicken omelette , ... See them all 483
Liquid cream
Like these other recipes: Creamy artichokes, Sautéed turmeric chicken with mushrooms, Eggs en Cocotte à la Française, Fish fillet with leeks and mustard cream, Crunchy blackcurrant and mascarpone cream verrine, ... See them all 171
Morteau sausage
Like these other recipes: Comtoise stuffed tomatoes, Morteau sausage "crisps", Late Winter Soup with Fresh Spinach, Smoked eggs, How to cook Morteau sausage well, ... See them all 17
Other recipes you may also like
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are. February 21th 2011387 K5 25 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam. June 27th 2010485 K2.6 40 min.
Endives "bonne femme"
A one-pot endive dish with potatoes, onion and bacon. [Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!). May 12th 2013129 K4.3 1 hour 25 min.
Tomatoes Provençal
This is a great classic dish of Provençal cuisine: tomato halves topped with a kind of stuffing mixture of breadcrumbs, parsley and garlic. In this version, they are served on a bed of white rice. December 30th 201962 K4.3 1 hour 9 min.
Gratin du Nord
This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese. January 21th 201893 K5 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.