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.
17K 5 4.2
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Last modified on: July 21th 2021

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For 4 people, you will need:

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How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
47 min.48 min.1 hour 35 min.
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Step by step recipe

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

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

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

Stage 5 - 3 min.
Smoky sausage and mash : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #9
Slice the sausage.

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

Stage 11
Smoky sausage and mash : Photo of step #11
Serve the purée with slices of fried sausage on top.
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.
Several days in the fridge, covered with plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,017 Kcal or 12,632 Kj73 gr194 gr217 gr
151 %28 %18 %33 %
Per 100 g
Energetic valueProteins CarbohydratesFats
195 Kcal or 816 Kj5 gr13 gr14 gr
10 %2 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
754 Kcal or 3,157 Kj18 gr49 gr54 gr
38 %7 %5 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 6.30 €
  • Per person : 1.58 €

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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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