45 min

Montbéliard bangers and Vitelotte potato mash

It is not fancy. It is not ambitious. It’s just salty, fatty, stick-to-your-bones good.

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Ingredients For

  • 800 g
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    80 g See the article
  • x 4
  • 150 ml

Peel and cut the Vitelotte potatoes in half. Place in a pot, cover with cold water and add some salt. Bring to a boil and cook for about 30 minutes, or until the potatoes are tender.

Cooking Vitelotte Potato

The Vitelotte is a delicious potato variety with a fantastic dark purple colour that turns blue grey when cooked in a puree and is a great match to the smoky Montbéliard sausage.

  • ©Laura Jalbert Jaja Food Studio

    Meanwhile, in another large pot, put the sausages and cover with cold water. Bring to a boil and simmer for 25 minutes.

    Cook the sausages

    Starting to cook the sausages in cold water prevents the casing from cracking, which would let their delicious fat escape in the water.

    Sausage 2
  • ©Laura Jalbert Jaja Food Studio

    Drain the potatoes, put them back in the pot and crush them with a masher or a fork.

    Sausage 3
  • ©Laura Jalbert Jaja Food Studio

    Add the diced cold butter to the warm potatoes and stir until well incorporated.

    Sausage 4
  • ©Laura Jalbert Jaja Food Studio

    Next slowly add the warm milk, until you reach the desired consistency. Season with salt and black pepper.

    Sausage 5
  • ©Laura Jalbert Jaja Food Studio

    Drain the sausages and serve them with the Vitelotte mash.

    Country Bread
    Country Bread
    PDO Vallée des Baux-de-Provence Olive Oil
    PDO Vallée des Baux-de-Provence Olive Oil
    See Recipe