Chef’s recipe at home: Merci Marcel’s Saucisse de Toulouse Recipe #StayHome #StaySafe

Mashed Potatoes

1. Wash the potatoes in cold water
2. Fill a saucepan with cold water and immerse the potatoes, cook the potatoes over high heat with the skin on for 20 minutes upon boiling
3. Peel cooked potatoes and pass them through a potato masher
4. Return the mashed potato to a saucepan and over low heat, add in cubed cold butter and whisk until the butter is melted
5. Once the butter has melted, boil the milk and add it into the potatoes and butter mixture, whisking until smooth and homogeneous
6. Season with salt and pepper to taste and set aside

Sauce

1. Peel and finely chop the onions
2. In a saucepan, add a little olive oil and sweat the chopped onions and thyme for 5 minutes
3. Add the veal juice and cook over low heat for 1 hour
4. Adjust the seasoning and set the sauce aside

Cooking the Sausage

1. Preheat the oven to 170 degrees Celsius
2. Heat a little olive oil in a pan over high heat
3. Once the pan starts to smoke, fry the sausage for 2 minutes on each side
4. Finish cooking by placing the sausage in the preheated oven for 7 minutes

Plating

1. Use a deep plate and place 150g of mashed potatoes in the middle
2. Place the sausage on top of the mashed potatoes
3. Drizzle the dish with the sauce
4. Garnish with finely chopped chives