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: Mini Mont d'Or fondue with "spuds in blankets", Auvergne gratin, Winegrowers' sausage casserole, Real home-made chips* , Chicken breasts with tarragon, ... See them all 86
Butter
Like these other recipes: "BN style" chocolate-filled biscuits, Celeriac and sesame soup, Sandwich bread, Green beans with tomatoes, Welsh-style potato purée, ... See them all 485
Liquid cream
Like these other recipes: Langoustine gratin, Vegetable rosette tart, Bourguignon potatoes , Crusty cockle tart, Eton mess, ... See them all 171
Morteau sausage
Like these other recipes: Late Winter Soup with Fresh Spinach, Sausage in brioche, Morteau sausage , How to cook Morteau sausage well, Cured Pork Belly With Lentils, ... See them all 17
Other recipes you may also like
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes. February 6th 2013580 K5 25 min.
Scallops with fondue of leeks
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours. March 6th 2020336 K 24.6 25 min.
Oven omelette
For this omelette with a difference, we'll fry sliced potatoes, bacon (lardons) and onions, then pour the beaten eggs over and finish cooking everything together in the oven. The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges. May 21th 201775 K4.6 55 min.
Mexican salad
This Mexican-inspired salad combines red kidney beans with avocado, chopped onions and tomatoes. It is dressed with olive oil, lime and a touch of Tabasco heat. October 9th 201997 K5 30 min.
How to prepare Jerusalem artichokes
Jerusalem artichokes are quite an unusual vegetable with a strong artichoke taste, if you want to use them in a recipe, here is how to prepare them. January 11th 202337 K 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
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.