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.
48 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: "Haute patate" green beans, Potatoes with prawns, Pork roast with herbs, Gratin Comtois, Pan-fried potatoes, ... See them all 87
Butter
Like these other recipes: Canadian apple crumble, Langoustine and leek tarts, Mouna, Rillettes stuffed mushrooms, Spinach and cauliflower with sesame béchamel sauce, ... See them all 486
Liquid cream
Like these other recipes: Stuffed pumpkin gratin, Plum and almond panna cotta, Sliced veal with leeks and mushrooms, Raw beetroot mousse with walnuts, Quiche filling mixture, ... See them all 172
Morteau sausage
Like these other recipes: Cassoulet, Sausage and lentils "en cocotte", Winegrowers' sausage casserole, Late Winter Soup with Fresh Spinach, Morteau sausage "crisps", ... See them all 17
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018416 K5 40 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012797 K 43 25 min.
Quick prawn curry
A very quick way to prepare a creamy prawn curry with lime and spring onion. August 12th 2015144 K5 35 min.
Tender tuna
Cooking tuna can be tricky: undercooked it is unappetising, overcooked it dries out rapidly. Here is a method which guarantees that your tuna will be perfectly cooked and tender. March 26th 2014177 K4.7 50 min.
Thai-style Chicken with Cashew Nuts
This Thai-inspired recipe combines diced chicken with cashew nuts, spring onions, herbs and a lime-soy sauce. June 21th 201595 K5 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
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.