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.
191 K 3.7/5 (13 reviews)
2 hours 15 min.
Easy
2 people
7 IngredientsLast modified on: December 12th 2010
For 2 people, you will need:
- 1
100 g potato purée - 2
1 egg yolk - 3
1⁄3 Morteau sausage - 4
70 g liquid cream - 5
70 g Mont d'or cheese - 6
salt - 7
pepper - Total weight: 380 grams
Change measures:
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 100 g potato purée in a bowl with 1 egg yolk, salt and pepper.
Mix with a whisk or wooden spatula until thoroughly mixed.
Put 100 g potato purée in a bowl with 1 egg yolk, 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 1⁄3 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 70 g liquid cream and 70 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 | 60 RDI=20 % | 200 RDI=20 % | 220 RDI=30 % | 3,030 RDI=150 % | 12,670 RDI: 150 % |
| Per 100 g | 20 RDI=6 % | 50 RDI=5 % | 60 RDI=9 % | 800 RDI=40 % | 3,360 RDI: 40 % |
| Per person | 30 RDI=10 % | 100 RDI=9 % | 110 RDI=20 % | 1,510 RDI=80 % | 6,330 RDI: 80 % |
How much will it cost?
- For 2 people : 2.85 €
- Per person : 1.45 €
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: Salmon and Spinach Gratin, Aligot, Colcannon, Oxtail Parmentier, Upside-down Parmentier, ... See them all 13
Liquid cream
Like these other recipes: Cod loin with saffron, Triple-Cheese Pumpkin Gratin, Curried mussels with cabbage, Late Winter Soup with Fresh Spinach, Breton leek and mushroom tart, ... See them all 165
Mont d'or cheese
Like these other recipes: Mini Mont d'Or fondue with "spuds in blankets", Baked Mont d'Or with diced mixed vegetables, Triple-Cheese Pumpkin Gratin, Dipping bread with cheese, Creamy spinach and potato gratin, ... See them all 11
Egg yolk
Like these other recipes: Pistachio confectioner's custard, Béarnaise sauce, Lime confectioner's custard (pastry cream), Apple and almond gratin, Sicilian Epiphany Pie, ... See them all 72
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