Murçon du Trièves aux pommes de terre

Name: Murçon du Trièves aux pommes de terre
Total time: 70 min
Yield: Serves 6
Cuisine: Dauphiné
Ingredients: 1 Trièves murçon sausage, 800 g (1¾ lb); 1 kg (2¼ lb) waxy potatoes; 2 onions; 2 carrots; 1 bouquet garni; 2 tbsp sunflower oil; 1 tsp freshly ground pepper

Trièves murçon sausage with potatoes

⏱ 70 minServes 6Easy380 kcal

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

01 — Ingredients6 servings

1Trièves murçon sausage, 800 g (1¾ lb)
1 kg (2.2 lb)waxy potatoes
2onions
2carrots
1bouquet garni
2 tbspsunflower oil
1 tspfreshly ground pepper

1 Trièves murçon sausage, 800 g (1¾ lb)
1 kg (2.2 lb) waxy potatoes
2 onions
2 carrots
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 murçon lightly so it doesn't burst, then brown on all sides for a few minutes in the Dutch oven with a little sunflower oil.
Slice the onions and cut the carrots into thick rounds, add around the sausage and sweat 5 min until soft and lightly golden.
Peel the potatoes, cut into large even pieces and arrange around the sausage with the bouquet garni.
Add hot water to just cover, add pepper but go easy on salt (the sausage is already seasoned), and slowly bring to a simmer, skimming if needed.
Cover and simmer over low heat 45 min, until the potatoes are very tender.
Remove the sausage, slice thickly, and serve on the potatoes and vegetables right away with a little cooking liquid.