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.
198 K 3.7/5 (13 reviews)
2 hours 15 min.
Easy
12 people
7 IngredientsLast modified on: December 12th 2010
For 12 people, you will need:
- 1
600 g potato purée - 2
6 egg yolks - 3
2 Morteaux sausage - 4
400 g liquid cream - 5
400 g Mont d'or cheese - 6
salt - 7
pepper - Total weight: 2,220 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 600 g potato purée in a bowl with 6 egg yolks, salt and pepper.
Mix with a whisk or wooden spatula until thoroughly mixed.
Put 600 g potato purée in a bowl with 6 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 2 Morteaux 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 400 g liquid cream and 400 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 | 360 RDI=140 % | 1,190 RDI=110 % | 1,320 RDI=200 % | 18,040 RDI=900 % | 75,510 RDI: 900 % |
| 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 12 people : 16.70 €
- 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: Spinach parmentier, Welsh-style potato purée, Fried rillettes, Chicken Brussels pie, Oxtail Parmentier, ... See them all 14
Liquid cream
Like these other recipes: Chocolate mug cake, Creamy risotto with vegetables , Gratin of leeks with Morbier cheese, Potato gratin with 3 cheeses, Creamy asparagus and meat timbale, ... See them all 170
Mont d'or cheese
Like these other recipes: Quick courgette soup with cheese, Gratin of Endives with Mont d'Or, Mini Mont d'Or fondue with "spuds in blankets", Creamy spinach and potato gratin, Triple-Cheese Pumpkin Gratin, ... See them all 11
Egg yolk
Like these other recipes: Gâteau Breton (Brittany butter cake), Vanilla ice cream, Lime confectioner's custard (pastry cream), Spaghetti Carbonara, You should not leave egg yolks in contact with sugar, ... See them all 73
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020339 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011360 K4.0 1 hour 15 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 2025295 K 24.5 3 hours 8 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016244 K4.4 2 hours 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.