Farmer's sausage with potato mousseline and veal jus
This farmer's sausage with potato mousseline is a delicious, classic meal with a refined touch. The juicy farmer's sausage is fried with red shallots and served on velvety potato mousseline, enriched with butter, milk, cream, and veal stock.
Ingredients · Servings 4
- 750 g Menapian peasant sausage
- 1 kg floury potatoes
- 20 g salt
- 250 g butter
- 200 ml lukewarm milk
- 50 gr room
- 250 ml veal stock
- 2 shallots, peeled and roughly chopped
- 1 bunch of chives, finely chopped
- pepper
- salty
Method · 20 min
- Peel the potatoes and cut them into pieces. Pour 2 liters of water into a cooking pot and add the salt. Add the potatoes and bring to a boil. Let them cook until soft. Drain and pass through a food mill (passe-vite) or potato ricer for a very fine texture.
- Season the purée with 150 grams of melted butter, the slightly warmed milk, and the cream. Stir well and then add 100 milliliters of warm veal stock for an extra rich flavor. Season to taste with salt and pepper.
- Fry the sausage whole in the remaining butter. Add the shallots while frying.
- Spoon the potato mousseline into a pan or preheated dish. Place the sausage on top.
- Pour the remaining veal stock into the pan and let it reduce briefly. Spoon over the sausage and the potato mousseline. Finish the dish with chives.
