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.
1,486 5 4.2
Last modified on: July 21th 2021
Keywords for this recipe:SausageMashMashed potatoPuréeMorteauFor 4 people, you will need:
- 0
1 kg potatoes - 1
1 Morteau sausage - 2
100 g butter - 3
100 g liquid cream - 4
salt - 5
pepper - Total weight: 1,550 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 47 min. | 48 min. | 1 hour 35 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,017 Kcal or 12,632 Kj | 73 gr | 194 gr | 217 gr |
| 151 % | 28 % | 18 % | 33 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 195 Kcal or 816 Kj | 5 gr | 13 gr | 14 gr |
| 10 % | 2 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 754 Kcal or 3,157 Kj | 18 gr | 49 gr | 54 gr |
| 38 % | 7 % | 5 % | 8 % |
How much will it cost?
- For 4 people : 6.30 €
- Per person : 1.58 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Piedmont salad, Express sauerkraut, Real home-made chips* , Potato and broccoli gratin, Gratin Comtois, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: The total turnip, Filo leeks and cheese tart, Doughnuts, Surprise bread, Kugelhof for Nanou, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy Winter Vegetable Soup, Curried mussels with cabbage, Involtinis, Normandy seafood stew, Creamy artichokes, ... All |
| Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Cassoulet, Cured Pork Belly With Lentils, How to cook Morteau sausage well, Winegrowers' sausage casserole, Morteau sausage "crisps", ... All |
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