1 h 30 min

Saucisse Purée (Morteau Sausage and French Mashed Potatoes)

Name: Saucisse Purée (Morteau Sausage and French Mashed Potatoes)
Prep time: 40 min
Cook time: 50 min
Yield: 4
Ingredients: x 1.00 Saucisse de Morteau PGI; 1.00 pound French potatoes; 5.00 oz Charentes-Poitou Butter PDO; 1.00 cup Whole milk; x 5.00 Traditional Shallots; 0.30 cups Dry French white wine; 0.50 cup Veal stock; Baby Leaf Salad or Rocket; Salt and freshly ground pepper

By Myriam Baya, Food blogger

Hearty, comforting and a French bistro classic, saucisse purée pairs smoky Morteau sausage with creamy French mashed potatoes recipe for the ultimate home-cooked comfort dish.

A beloved French bistro classic, saucisse purée pairs buttery mashed potatoes with the unmistakable smoky flavour of Morteau sausage from the Franche-Comté region. This iconic sausage holds PGI (Protected Geographical Indication) status, is easy to recognize thanks to its cylindrical shape, the small wooden peg at one end, and its distinctive smoky flavour, which comes from traditional smoking over softwood. Simmered gently to preserve its juiciness and depth of flavour, it is served in generous slices over smooth purée, making this sausage and mashed potato recipe a showcase of simple, high-quality French ingredients.

For the smoothest French purée, choose a floury French potato variety such as Bintje, Agria or Manon, prized for their higher starch content. Enrich the mash with high-quality French butter and warm milk to achieve a velvety texture that embodies the essence of French comfort food.

Perfect for a cosy winter family dinner or a rustic Sunday lunch, saucisse purée delivers rich, satisfying flavours that highlight the best of French bistro cooking which can easily be replicated at home. As an alternative to potato purée, French people often serve sausage with lentils in the classic saucisse lentilles made with Le Puy green lentils. Morteau sausage is also a key ingredient in the traditional potée comtoise, a hearty stew made with smoked pork meats, cabbage, root vegetables and potatoes – a true taste of Franche-Comté’s regional cuisine.

Preparation time

40 min

Ingredients For

Comfort food

Saucisse de Morteau PGI

x 1 See the article
French potatoes 1 pound
Charentes-Poitou Butter PDO

5 oz See the article
Whole milk 1 cup
Traditional shallots

x 5 See the article
Dry French white wine 0.30 cups
Veal stock 0.50 cup
Baby Leaf Salad or Rocket
Salt and freshly ground pepper

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Preparation

Place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 30-40 minutes, until tender when pierced with a knife.

Meanwhile, peel and finely chop the shallots. Melt 15 g of butter in a frying pan over low heat. Add the shallots with a small pinch of salt and cook gently for about 10 minutes, stirring regularly, until soft and translucent but not browned. Pour in the white wine and veal stock, then simmer uncovered over medium heat until the liquid reduces and becomes slightly syrupy.

Warm the milk in a small saucepan. Drain the potatoes and peel them while still warm. Pass them through a potato ricer or mash very finely until smooth. Gradually incorporate 100 g of butter, stirring until fully melted, then add the warm milk little by little until you achieve a silky, creamy mashed potato purée. Season with salt and freshly ground pepper to taste.

Then, finish the butter sauce. Ensure the shallot reduction is hot. Remove from the heat and whisk in the remaining 15 g of butter to create a glossy, velvety sauce.

Remove the sausage from the water and slice into rounds about ½ cm thick. Spoon the creamy mashed potatoes onto warm plates, arrange the Morteau sausage slices on top, drizzle with the shallot butter sauce and finish with a handful of baby leaf salad or rocket for freshness. Serve immediately.