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
12 people
7 IngredientsLast modified on: December 12th 2010
For 12 people, you will need:
- 1
600 ml potato purée - 2
6 egg yolks - 3
2 Morteaux sausage - 4
400 ml liquid cream - 5
400 ml Mont d'or cheese - 6
salt - 7
pepper
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 ml potato purée in a bowl with 6 egg yolks, salt and pepper.
Mix with a whisk or wooden spatula until thoroughly mixed.
Put 600 ml 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 ml liquid cream and 400 ml 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, Hachis parmentier, Potato and two ham gratin, Chicken Brussels pie, ... See them all 13
Liquid cream
Like these other recipes: Caramelized pear custard tart, Layered Leek and Egg Gratin , Salmon with sorrel, Strawberry, kiwi and mascarpone verrines, Baked eggs with chicken and spinach, ... See them all 165
Mont d'or cheese
Like these other recipes: Hot box cheese , Creamy spinach and potato gratin, Quick courgette soup with cheese, Triple-Cheese Pumpkin Gratin, Polenta with Mont d'Or, ... See them all 11
Egg yolk
Like these other recipes: Crème de foie gras, Chocolate cream, Jamaican cup, Chocolate cream with a crunch, irish coffee mousse, Mousse with two chocolates, ... See them all 72
Other recipes you may also like
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022450 K 25 45 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018302 K4.3 2 min.
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...October 30th 2015400 K 13.8 1 hour 20 min.
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.February 21th 2011287 K 24.7 45 min.
Smooth mixed vegetable soup
Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside.January 3rd 2014341 K4.4 2 hours 3 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.