aligot with lightly braised toulouse sausages

Issy Croker

serves 4
for the aligot (the best cheesy mash)
1kg floury potatoes, peeled and quartered
300ml double cream
100g Gruyère
200g tomme de Savoie
125g mozzarella
100g unsalted butter
Sea salt and white pepper
Good grating of nutmeg

1 Bring the potatoes to the boil in a pan of cold water. Cook for 20 minutes until cooked through. Drain and allow to steam dry for 5 minutes. Blitz in a food processor until smooth. Return to the pan over a medium heat to ensure that all the moisture has evaporated.

2 Turn the heat to low. Add the cream, Gruyère and tomme de Savoie and whisk together. Once the cheeses have melted, add the mozzarella, butter, salt, a good pinch of white pepper and the nutmeg and beat rapidly until all the cheese is incorporated. You want a really stringy, gloopy consistency.

serve with lightly braised toulouse sausages

1 tbsp olive oil
4 good-quality Toulouse sausages
3 onions, thinly sliced
1 tsp plain flour
200ml white wine
500ml fresh chicken stock, from the chiller cabinet
Few thyme sprigs
1 bay leaf

1 Heat the oil in a heavy-based casserole. Fry the sausages until browned but not cooked through; remove and set aside. Add a spot more oil and fry the onions slowly for 20 minutes, scraping up the sausage residue on the base of the pan. Cook until the onions have fully softened and started to turn golden.

2 Preheat oven to 180C/Gas 4. Stir the flour into the onions and cook for 10 minutes. Pour over the wine, bring to the boil and cook for 2 minutes. Add the stock and herbs, cover the casserole and cook in the oven for 35 minutes, or until the sauce is bubbling and thickened. Remove the bay leaf, season with salt and pepper and serve alongside the aligot.