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...
Sausage with duchess potatoes and a Mont d'Or fondue
The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.
211 K 3.7/5 (13 reviews)
2 hours 15 min.
Easy
8.35 €
6 people
7 IngredientsLast modified on: December 12th 2010
For 6 people, you will need:
- 1
300 g potato purée - 2
3 egg yolks - 3
1 Morteau sausage - 4
200 g liquid cream - 5
200 g Mont d'or cheese - 6
Salt - 7
Pepper - Total weight: 1,110 grams
Times for this recipe
Preparation: 1 hour 3 min.
Cooking: 1 hour 10 min.
All in all: 2 hours 15 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 - ⌛ 10 min.
Prepare the sliced duchess potatoes:
Put 300 g potato purée in a bowl with 3 egg yolks, salt and pepper.
Mix with a whisk or wooden spatula until thoroughly mixed.
Put 300 g potato purée in a bowl with 3 egg yolks, salt and pepper.
Mix with a whisk or wooden spatula until thoroughly mixed.
Stage 2 - ⌛ 5 min.
Place a little of the mixture in a sausage shape on a piece of cooking film, then roll up like a big boiled sweet or cracker (whatever image best suits you...).
Stage 3 - ⌛ 20 min.
Tie one end of the roll then squeeze the mixture up to this end by pressing on the open end. Tie the second end and roll the package on the work surface until it is nice and round.
The aim is to produce a roll of about the same diameter as the sausage you have chosen, but don't worry if you don't manage this.
Continue making rolls like this until you have used up all the mixture.
The aim is to produce a roll of about the same diameter as the sausage you have chosen, but don't worry if you don't manage this.
Continue making rolls like this until you have used up all the mixture.
Stage 4 - ⌛ 40 min.
Bring a large pan of water the the boil, and poach the rolls in simmering water for about 40 minutes.
Stage 5 - ⌛ 5 min.
After this time, remove the rolls from the water and undo the plastic film...
Stage 6 - ⌛ 5 min.
And cut into slices a good centimeter ( ½ inch) thick.
Stage 7 - ⌛ 5 min.
Boil 1 Morteau sausage, then cut this too into slices a good centimeter ( ½ inch) thick.
Stage 8 - ⌛ 10 min.
Heat a non-stick frying pan, without adding fat, and fry the sausage slices until they are cooked to your liking on both sides.
Set aside on absorbant paper.
Set aside on absorbant paper.
Stage 9 - ⌛ 10 min.
Using the same pan without cleaning it, fry the sliced duchess potatoes gently on both sides.
Stage 10 - ⌛ 10 min.
Meanwhile, put 200 g liquid cream and 200 g Mont d'or cheese in a pan over low heat, pepper lightly and stir until melted.
Stage 11 - ⌛ 3 min.
At the last minute, blend until smooth.
Stage 12 - ⌛ 10 min.
To serve, arrange alternate slices of duchess potatoes and sausage, then coat with Mont d'Or fondue.
Serve immediately.
Serve immediately.
Remarks
The potatoes can be prepared and poached beforehand, even a few days bafore, then kept in their plastic film in the fridge.
I have a preference for Morteau sausage and Mont d'Or cheese, but if you don't have any, you can use another sausage (smoked if possible) and another cheese, preferably one that is fairly soft.
this is a real winter recipe with plenty of calories, as you will have noticed...
I have a preference for Morteau sausage and Mont d'Or cheese, but if you don't have any, you can use another sausage (smoked if possible) and another cheese, preferably one that is fairly soft.
this is a real winter recipe with plenty of calories, as you will have noticed...
And to drink?
One of those lovely light Arbois reds that Jacques Brel sings of in "A mon dernier repas" (at my last meal), made with Trousseau grapes, such as that produced by the Domaine Rolet, Arbois.
Keeping: To eat right now.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 180 RDI=70 % | 590 RDI=60 % | 660 RDI=100 % | 9,020 RDI=450 % | 37,750 RDI: 450 % |
| Per 100 g | 20 RDI=6 % | 50 RDI=5 % | 60 RDI=9 % | 810 RDI=40 % | 3,400 RDI: 40 % |
| Per person | 30 RDI=10 % | 100 RDI=9 % | 110 RDI=20 % | 1,500 RDI=80 % | 6,290 RDI: 80 % |
How much will it cost?
- For 6 people : 8.35 €
- Per person : 1.40 €
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)
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Duck Parmentier, Sausage and mashed potatoes, Spinach parmentier, Oxtail Parmentier, ... See them all 15
Liquid cream
Like these other recipes: Potato gratin with 3 cheeses, Chocolate cream with a crunch, irish coffee mousse, Baked eggs with chicken and spinach, Fish petals, vegetables julienne, and beurre blanc, Paris flan filling, ... See them all 175
Mont d'or cheese
Like these other recipes: Mont d'or in brioche, Triple-Cheese Pumpkin Gratin, Baked Mont d'Or with diced mixed vegetables, Quick courgette soup with cheese, Gratin of Endives with Mont d'Or, ... See them all 11
Egg yolk
Like these other recipes: Pain perdu, Gnocchi alla romana, Chocolate cream with a crunch, irish coffee mousse, Coffee custard, Vanilla ice cream, ... See them all 76
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018419 K5 40 min.
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version. July 13th 202270 K 1 hour 8 min.
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water. February 21th 2011404 K 44.8 15 min.
Caramel rice pudding
We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake. February 11th 2011273 K5 1 hour 40 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010403 K 154 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.