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.
42 K 4.2/5 (5 reviews)
1 hour 35 min.
Easy
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
Change measures:
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=20 % | 190 RDI=10 % | 220 RDI=20 % | 3,020 RDI=110 % | 12,630 RDI: 110 % |
| Per 100 g | 4 RDI=1 % | 10 RDI=1 % | 10 RDI=2 % | 190 RDI=7 % | 820 RDI: 7 % |
| Per person | 20 RDI=5 % | 50 RDI=3 % | 50 RDI=6 % | 750 RDI=30 % | 3,160 RDI: 30 % |
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: Creamy "terre et mer" pots, Baked potoatoes with herb butter or cream , Morteau sausage , Avengers' potatoes, Melting Epoisses on toast , ... See them all 83
Butter
Like these other recipes: Chocolate sauce, Manou's zucchinis garnished, Salad greens and small omelette, Potatoes with prawns, Fried cheese toasties with avocado, ... See them all 476
Liquid cream
Like these other recipes: Layered Leek and Egg Gratin , Duet of creamed cauliflower and cabbage , Raw beetroot mousse with walnuts, Icelandic-style fish and vegetable pie, Pork escalope with mushrooms and sage cream, ... See them all 170
Morteau sausage
Like these other recipes: Franche-Comté sticks, Morteau sausage , Sausage in brioche, Sausage buckwheat pancakes, Winegrowers' sausage casserole, ... See them all 17
Other recipes you may also like
Apricot jelly
An apricot jelly is made using only the pulp of the fruit, removing the skin and any fibrous parts, which requires some cooking. The result is a much smoother, more pleasant preparation, a little less tart than a classic jam. July 16th 202331 K 2 hours 55 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025302 K 24.5 3 hours 8 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011336 K 14 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.67 M 74.3 4 hours 40 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018385 K 14 1 day 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
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.