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Smoky sausage and mash

Name: Smoky sausage and mash
Prep time: 47 min
Cook time: 48 min
Total time: 1 h 35 min
Yield: 4 people
Cuisine: French
Ingredients: 1 kg potatoes; 1 Morteau sausage; 100 g butter; 100 g liquid cream; salt; pepper

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.

46 K 4.2/5 (5 reviews)

1 hour 35 min. difficulté

Easy

6.30 €

4 people

6 Ingredients

Last modified on: July 21^th 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.

When should you start or finish this recipe?

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.

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.

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

	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 %