Smoky sausage and mash


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.
45 K 4.2/5 (5 reviews)
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Last modified on: July 21th 2021
For 4 people, you will need:

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Times for this recipe
Preparation: 50 min.
Cooking: 50 min.
All in all: 1 hour 35 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 20 min.
Smoky sausage and mash : Stage 1
Peel 1 kg potatoes, then cut into chunks and rinse.

Stage 2 - 1 min.
Smoky sausage and mash : Stage 2
Prick 1 Morteau sausage all over with a fork or pointed knife.

Stage 3 - 2 min.
Smoky sausage and mash : Stage 3
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.
Smoky sausage and mash : Stage 4
Cook covered for 30 to 40 minutes until the potatoes are soft.

Stage 5 - 3 min.
Smoky sausage and mash : Stage 5
Take the sausage out of the pan, then drain the potatoes.

Keep the cooking water to use again.

Stage 6 - 15 min.
Smoky sausage and mash : Stage 6
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.
Smoky sausage and mash : Stage 7
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.
Smoky sausage and mash : Stage 8
Mix thoroughly to make the purée nice and smooth, then salt and pepper.

Cover and keep hot.

Stage 9 - 2 min.
Smoky sausage and mash : Stage 9
Slice the sausage.

Stage 10 - 8 min.
Smoky sausage and mash : Stage 10
Put in a frying pan, without any added fat, and fry on both sides.

Stage 11
Smoky sausage and mash : 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.
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 recipe70 RDI=30 %190 RDI=20 %220 RDI=30 %3,020 RDI=150 %12,630 RDI: 150 %
Per 100 g4 RDI=2 %10 RDI=1 %10 RDI=2 %190 RDI=10 %820 RDI: 10 %
Per person20 RDI=7 %50 RDI=5 %50 RDI=8 %750 RDI=40 %3,160 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk
How much will it cost?
  • For 4 people : 6.35 €
  • Per person : 1.60 €

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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)
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