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Hot Lyonnaise sausage Mashed potatoes
Hot Lyonnaise sausage Mashed potatoes
Lyonnaise hot sausage is a traditional dish of Lyon cuisine, particularly popular during the winter months. Here is a recipe to prepare this delicious specialty:
Ingredients :
1 good quality cooking sausage (preferably pork based)
1 onion
2 carrots
2 stalks of celery
2 cloves garlic
1 bouquet garni (thyme, bay leaf, parsley)
Black peppercorns
1 bottle of dry white wine (750 ml)
Mashed potato
1 kg of potatoes
4 tablespoons of poultry broth
4 tablespoons of white wine
½ teaspoon strong mustard
¾ cup olive oil
2 onions, each studded with a clove
3 shallots, sliced
3 tablespoons chopped parsley
Salt pepper
Instructions :
Sausage
In a large saucepan, cook the sausage and add enough water to cover it. Bring to a boil, then reduce heat and simmer over low heat for about 20 minutes. This will help remove excess salt from the sausage.
Meanwhile, peel and roughly chop the onion, carrots and celery stalks. Lightly crush the garlic cloves.
When the sausage has simmered for 20 minutes, add the prepared vegetables, bouquet garni and a few peppercorns to the pan with the sausage. Also pour in the dry white wine. Make sure the sausage is still completely submerged in the liquid.
Bring to the boil, then reduce the heat and simmer over low heat for a further 30 to 40 minutes, or until the sausage is cooked through and the vegetables are tender.
While the sausage is cooking, prepare the side dishes. Serve the Dijon mustard, pickles and sliced country bread on a cutting board or in serving dishes.
Once the sausage is cooked, remove it from the pan and let it rest for a few minutes before slicing.
Mashed potatoes
Meanwhile, peel the potatoes and cut them into slices. Cook them for 30 minutes in salted water.
When they are cooked, drain them then pour the hot chicken stock over them.
Add the mustard, wine, olive oil, shallot and parsley and mash the potatoes with a fork. Salt, pepper.
Dressage
Remove the skin from the sausage and cut it into thick slices.
Place them on the potatoes.
Enjoy this delicious Lyonnaise dish with a good bottle of dry white wine and appreciate its rich and comforting flavors.
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Hot Lyonnaise sausage Mashed potatoes
Lyonnaise hot sausage is a traditional dish of Lyon cuisine, particularly popular during the winter months. Here is a recipe to prepare this delicious specialty:
Ingredients :
1 good quality cooking sausage (preferably pork based)
1 onion
2 carrots
2 stalks of celery
2 cloves garlic
1 bouquet garni (thyme, bay leaf, parsley)
Black peppercorns
1 bottle of dry white wine (750 ml)
Mashed potato
1 kg of potatoes
4 tablespoons of poultry broth
4 tablespoons of white wine
½ teaspoon strong mustard
¾ cup olive oil
2 onions, each studded with a clove
3 shallots, sliced
3 tablespoons chopped parsley
Salt pepper
Instructions :
Sausage
In a large saucepan, cook the sausage and add enough water to cover it. Bring to a boil, then reduce heat and simmer over low heat for about 20 minutes. This will help remove excess salt from the sausage.
Meanwhile, peel and roughly chop the onion, carrots and celery stalks. Lightly crush the garlic cloves.
When the sausage has simmered for 20 minutes, add the prepared vegetables, bouquet garni and a few peppercorns to the pan with the sausage. Also pour in the dry white wine. Make sure the sausage is still completely submerged in the liquid.
Bring to the boil, then reduce the heat and simmer over low heat for a further 30 to 40 minutes, or until the sausage is cooked through and the vegetables are tender.
While the sausage is cooking, prepare the side dishes. Serve the Dijon mustard, pickles and sliced country bread on a cutting board or in serving dishes.
Once the sausage is cooked, remove it from the pan and let it rest for a few minutes before slicing.
Mashed potatoes
Meanwhile, peel the potatoes and cut them into slices. Cook them for 30 minutes in salted water.
When they are cooked, drain them then pour the hot chicken stock over them.
Add the mustard, wine, olive oil, shallot and parsley and mash the potatoes with a fork. Salt, pepper.
Dressage
Remove the skin from the sausage and cut it into thick slices.
Place them on the potatoes.
Enjoy this delicious Lyonnaise dish with a good bottle of dry white wine and appreciate its rich and comforting flavors.