Aligot with duroc pork sausage and sautéed onions
Preparation
- Aligot: Peel the potatoes, cook, drain and mash. Leave to cool briefly and then place in a pan. Crush the garlic with a press and add to the potatoes along with the butter and crème fraîche. Mix in the cheese until you can pull the potato mixture into long strands. Season to taste with salt and pepper.
- Sautéed onions: Sauté the onions in butter with thyme, salt and pepper until they start to brown.
- Sausages: Cook in a frying pan or on the grill.
- Serving suggestion: Cut open the sausages and top with the sautéed onions. Serve in a casserole dish with the aligot.
Ingredients
-
Sausages
4 Duroc pork sausages -
Aligot
650 g potatoes, starchy
1 clove of garlic
100 g butter
250 g crème fraÎche
400 g Tomme de Savoie, grated alternative: half mozzarella, half Gruyère cheese
Salt, pepper -
Sautéed onions
2 onions, cut into fine strip
20 g butter
1 sprig of thyme
Salt, pepper