“It's a canteen dish, but it's also a family dish, a childhood dish, it's a Proust madeleine. In general, it treats everyone. But what can Hélène Darroze talk about? Response from the star chef: “A sausage-mash, we always enjoy eating. It is crisp and clear. "
Touched a few weeks ago by the coronavirus, the jury of Top Chef was kind enough to answer our WhatsApp call and guide us in the realization of the cult recipe. Result: a slightly twisted and delicious version, where the Toulouse sausage is grilled in a pan and then roasted in the oven, accompanied by mashed potatoes very rich in butter (count 100 g per person!).
Let children - of all ages - rejoice: at the end of this video, the star cook gives them her blessing to dig a volcano in the dome of mash and pour in its impeccable mustard sauce.
Difficulty: easy
Time: 24 minutes
Price: 2.80 euros / person
The ingredients for the sausage-mash recipe
For 4 people :
- 500 g Toulouse sausage
- 1 kg of potatoes
- 15 cl milk
- 15 cl of cream
- 400 g cold butter
- 40 g old-fashioned mustard
- 5 ml of gravy (optional)
- 2 spring onions
- 2 garlic cloves (optional)
- 2 bay leaves (optional)
- 1 branch of tarragon (optional)
- Salt pepper
The recipe steps
1. Prepare the mash
Preheat the oven to 180 ° C.
In a saucepan, heat the milk and the cream.
Cook the potatoes in a large volume of salted water. Peel them. Mash them in a vegetable mill (fine grid) or, otherwise, mash them with a fork. Keep warm.
2. Cooking the sausage
Grill the sausage in a frying pan, without fat, for 2 or 3 minutes on each side. Put it in a dish that goes both in the oven and on the fire (casserole, pan with metal handle, even pie or cake pan). Bake for 12 minutes.
Deglaze the sausage cooking pan with a little water. Reserve.
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Mince the spring onions.
3. Finish the dish
Pour the mixture of milk and cream over the potatoes. Mix. Add the cold butter in pieces. Season. Your mash is ready.
Take the sausage out of the oven, set aside.
Put the baking dish that went in the oven on a very low heat. Deglaze with the juice from the pan and at least 5 ml of meat juice or broth (if not, add water). Leave to reduce for a few seconds.
Add the mustard then the spring onions. Stir for a few seconds and remove from the heat. The spring onions must remain crisp.
Dress by pouring the mustard sauce over the sausage.