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Le Chaudron recipe
Saucisse purée maison
Sausages with homemade mashed potatoes
⏱ 45 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8Morteau or Toulouse sausages
1.2 kg (2.6 lb)floury potatoesBintje or russet
300 ml (1¼ cups)whole milk
150 g (5 oz)unsalted butter
100 ml (½ cup)thick crème fraîche
1 pinchnutmeg
2 tbspwhole-grain mustard
1 tspfine salt
1 tspfreshly ground pepper
- 8 Morteau or Toulouse sausages
- 1.2 kg (2.6 lb) floury potatoes Bintje or russet
- 300 ml (1¼ cups) whole milk
- 150 g (5 oz) unsalted butter
- 100 ml (½ cup) thick crème fraîche
- 1 pinch nutmeg
- 2 tbsp whole-grain mustard
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the 1.2 kg (2⅔ lb) potatoes and cut into even 4 cm (1½ in) chunks. Rinse well under cold water to remove surface starch.
- Put the potatoes in the large pot and cover with generously salted cold water. Bring to a simmer and cook 20 minutes uncovered until a knife slides through with no resistance.
- Meanwhile, prick the 8 sausages all over with a fork so they don't burst. Put them in the medium saucepan, cover with cold water and bring to a gentle simmer without boiling.
- Cook the sausages 20 minutes at a bare simmer, 80°C (175°F), never letting the water boil, so they stay juicy.
- Drain the potatoes thoroughly and return them to the empty pot over low heat for 2 minutes to dry out. This is crucial for a creamy, not watery, mash.
- Warm the milk and 100 g (7 tbsp) butter in a small saucepan until the butter melts, without boiling.
- Put the hot potatoes through a potato masher or food mill (never a blender, which makes them gluey). Gradually beat in the hot milk and butter with a wooden spoon.
- Add the crème fraîche, whole-grain mustard (optional), salt, pepper and a pinch of nutmeg. Beat until perfectly smooth. Serve hot with the hot sausages.
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