Smoky sausage and mash
This is sausage and mash with a smoky Gallic twist: the smoked sausage (Morteau sausage here) is cooked in with the potatoes, so that they take on its smoky flavour. The potatoes are turned into a French-style purée – softer and richer than British mash.
28K 4.2/5 based on 5 reviews
Last modified on: July 21th 2021
Keywords for this recipe:For 4 people, you will need:
- 1
1 kg potatoes - 2
1 Morteau sausage - 3
100 g butter - 4
100 g liquid cream - 5
salt - 6
pepper - Total weight: 1,550 grams
Change measures:
Times for this recipe
Preparation: 47 min.
Cooking: 48 min.
All in all: 1 hour 35 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 - 20 min.
Peel 1 kg potatoes, then cut into chunks and rinse.
Stage 2 - 1 min.
Prick 1 Morteau sausage all over with a fork or pointed knife.
Stage 3 - 2 min.
Put the potatoes into a large saucepan with a little salt. Lay the sausage on top and add water to cover.
Stage 4 - 40 min.
Cook covered for 30 to 40 minutes until the potatoes are soft.
Stage 5 - 3 min.
Take the sausage out of the pan, then drain the potatoes.
Keep the cooking water to use again.
Keep the cooking water to use again.
Stage 6 - 15 min.
Purée the potatoes with a vegetable mill back into the same pan. If it seems too hard, pour a little of the cooking water into the mill.
Stage 7 - 2 min.
When all the potatoes are puréed, put back on low heat, then add 100 g butter and 100 g liquid cream.
Stage 8 - 2 min.
Mix thoroughly to make the purée nice and smooth, then salt and pepper.
Cover and keep hot.
Cover and keep hot.
Stage 9 - 2 min.
Slice the sausage.
Stage 10 - 8 min.
Put in a frying pan, without any added fat, and fry on both sides.
Stage 11
Serve the purée with slices of fried sausage on top.
Remarks
This recipe was devised with Morteau sausage in mind, but other types of smoked sausage will work fine.
Natives of the Franche-Comté region, in France, might raise their eyebrows at stage 2: just for once, we'll prick the sausage (which they wouldn't normally do), so that the smoky flavour can spread into the potatoes during cooking.
No need to let all that smoky flavour go to waste: you can use the cooking water left for boiling pasta or rice, for example.
Natives of the Franche-Comté region, in France, might raise their eyebrows at stage 2: just for once, we'll prick the sausage (which they wouldn't normally do), so that the smoky flavour can spread into the potatoes during cooking.
No need to let all that smoky flavour go to waste: you can use the cooking water left for boiling pasta or rice, for example.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 30 % | 190 20 % | 220 30 % | 3,020 150 % | 12,630 150 % |
| Per 100 g | 4 2 % | 10 1 % | 10 2 % | 190 10 % | 820 10 % |
| Per person | 20 7 % | 50 5 % | 50 8 % | 750 40 % | 3,160 40 % |
How much will it cost?
- For 4 people : 6.30 €
- Per person : 1.58 €
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)
Potatoes
Like these other recipes: Baked potatoes with poached egg and tuna sauce , Real home-made chips* , Endives "bonne femme", Winegrowers' sausage casserole, Late Winter Soup with Fresh Spinach, ... See them all 77
Butter
Like these other recipes: Puff or flaky pastry (pâte feuilletée), Provençal colombier for Pentecost, Pork Chops Champvallon style, Chocolate mug cake, Caramelized apple and walnut cake, ... See them all 448
Liquid cream
Like these other recipes: Filet mignon with mustard and tarragon sauce, Normandy seafood stew, Apple custard tart, Moist chocolate cake, Paris flan filling, ... See them all 164
Morteau sausage
Like these other recipes: Sausage in brioche, Cured Pork Belly With Lentils, Late Winter Soup with Fresh Spinach, Morteau sausage "crisps", How to cook Morteau sausage well, ... See them all 17
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