Sabodet lyonnais aux pommes de terre

Name: Sabodet lyonnais aux pommes de terre
Total time: 90 min
Yield: Serves 6
Cuisine: Lyonnais
Ingredients: 1 Lyon sabodet sausage, 600 g (1⅓ lb); 800 g (1¾ lb) waxy potatoes; 2 onions; 250 ml (1 cup) Beaujolais red wine; 1 bouquet garni; 2 tbsp sunflower oil; 1 tsp freshly ground pepper

Lyon sabodet sausage with potatoes

⏱ 90 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1Lyon sabodet sausage, 600 g (1⅓ lb)
800 g (28 oz)waxy potatoes
2onions
250 ml (1 cup)Beaujolais red wine
1bouquet garni
2 tbspsunflower oil
1 tspfreshly ground pepper

1 Lyon sabodet sausage, 600 g (1⅓ lb)
800 g (28 oz) waxy potatoes
2 onions
250 ml (1 cup) Beaujolais red wine
1 bouquet garni
2 tbsp sunflower oil
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large Dutch oven (28 cm / 11 in)

1 paring knife

1 cutting board (40 cm / 16 in)

1 ladle

03 — Method

Prick the sabodet in several places so it doesn't burst, then brown a few minutes in the Dutch oven with a little sunflower oil over medium heat.
Slice the onions, add around the sausage and sweat 5 min, stirring gently, until soft and translucent.
Deglaze with the Beaujolais, add the bouquet garni and top up with hot water to just cover the sausage.
Cover and poach at a bare simmer for 45 min, never letting it boil so the sausage doesn't split.
Peel the potatoes, cut into large even pieces, add to the pot and cook 25 more min until tender.
Remove the sausage, slice thickly and serve on the potatoes right away, hot, with a little of the wine cooking liquid.