The English have their “Bangers and Mash”, we have our sausage sausage. If the dish makes legion in the breweries, tasting a correct one can be a real challenge. As for the best, it is undoubtedly savoring itself to the Lazare café, the chic brewery of Éric Frechon located in the 8th arrondissement of Paris. The simple recipe, which smells good of large family tabbbles, draws its letters of nobility from the quality of the products used. The three -star chef has developed his own version, kept secret, of Toulouse sausage revisited that the charcuterie chédeville makes him carefully. The secret of a perfect, creamy and delicious puree? Beautiful potatoes with firm flesh – the Corbéen prefers rats – a suspicion of whole milk and, do not be afraid, a generous dose of butter. It is no coincidence that Joël Robuchon put so much! “The butter gives this incredible taste to the potato once reduced to crushed or puree, while smoothing the texture,” explains the chef, also to the helm of the epicure, the gourmet restaurant of the Palace Le Bristol. But, where Éric Frechon delights us, it is with his poultry sauce, delicately poured into a well in the center of the mash, as we did as a child. A real Madeleine of Proust to rediscover without moderation.
Toulouse sausage and potatoes
For 4 people
Preparation: 20 min
Cooking: 35 min
4 Toulouse sausages
6 garlic cloves
1 branch of thyme
1 bay leaf
1 stretch of peanut oil
The garnish
500 g of potatoes rates
150 g butter
10 cl of liquid cream
coarse salt
salt, pepper
Place the potatoes in a pot of cold water, salt with coarse salt, bring to a boil. Cook over low heat for about 35 minutes, depending on the size of the potatoes. Once they are cooked, peel them, taking care to keep them warm.
Heat the liquid cream.
Put the potatoes to the potato masher in a saucepan. Add the hot liquid cream and mix well. Then, without ceasing to stir, incorporate the butter into pieces, until a very smooth and homogeneous puree is obtained. Season with salt and pepper. Reserve warm during the cooking of Toulouse sausages.
Prick the sausages with the teeth of a fork to prevent them from having fun. In a skillet, heat the peanut oil, then place the sausages, thyme, bay leaf and unleashed garlic in the pan, and roast them for 12 minutes on all faces. Serve immediately with puree.
