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: Oxtail Parmentier, Duck Parmentier, Upside-down Parmentier, Two-stage beef chuck , Colcannon, ... See them all 14
Liquid cream
Like these other recipes: Paris flan filling, Brussels sprouts with thyme cream, Cocotte eggs with Comté, Vegetable rosette tart, Filet mignon with mustard and tarragon sauce, ... See them all 170
Mont d'or cheese
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Egg yolk
Like these other recipes: Coconut-vanilla cream for Elsa , Flognarde, Steamed leeks with morel sabayon, Gâteau Breton (Brittany butter cake), Chaud-froid of grapefruit, pineapple and lime custard , ... See them all 73
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