Alligot aux saucisses grillées

Name: Alligot aux saucisses grillées
Total time: 30 min
Yield: Serves 4
Cuisine: Auvergne
Ingredients: 1 kg (2¼ lb) Bintje potatoes; 400 g (14 oz) fresh Aubrac tomme; 200 ml (generous ¾ cup) thick full-fat crème fraîche; 60 g (4 tbsp) unsalted butter; 2 garlic cloves; 4 Toulouse sausages; salt and pepper

Aligot with grilled sausages

⏱ 30 minServes 4Easy1,020 kcal

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

01 — Ingredients4 servings

1 kg (2.2 lb)Bintje potatoes
400 g (14 oz)fresh Aubrac tomme cheese
200 ml (¾ cup)thick full-fat crème fraîche
60 g (2 oz)unsalted butter
2 clovesgarlic
4toulouse sausage
salt and pepper

1 kg (2.2 lb) Bintje potatoes
400 g (14 oz) fresh Aubrac tomme cheese
200 ml (¾ cup) thick full-fat crème fraîche
60 g (2 oz) unsalted butter
2 cloves garlic
4 toulouse sausage
salt and pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Cook the peeled potatoes, cut into even pieces, with the garlic in a large pot of boiling water, covered, for 25 minutes.
Meanwhile, cook the sausages in a skillet for 15 minutes, turning them.
Drain and mash the potatoes with the garlic, butter and cream over very low heat. Add the tomme, thinly sliced, a little at a time.
Beat vigorously with a wooden spoon, lifting the purée, for 5 to 10 minutes until smooth and stretchy. Serve right away with the sausages, stretching the aligot over the plates.