Morteau Sausage with Potatoes & Carrots

📝 Ingredients

• 1 Morteau sausage (about 450 g)
• 1 kg waxy potatoes (about 8 medium)
• 500 g carrots (about 5)
• 2 brown onions (about 100 g each)
• 1 tsp rapeseed oil
• 1 chicken stock cube + 300 ml hot water
• 1 tsp dried thyme + 2 bay leaves
• 4 tsp Dijon mustard (to serve)
• 10 g fresh parsley (around ten sprigs)
• Salt, black pepper

🍴 Utensils

• Cast-iron casserole dish (26 cm) with lid
• Peeler
• Kitchen knife
• Chopping board
• Wooden spoon
• Kitchen tongs

📖 Steps

1. Put the whole Morteau sausage in the casserole, cover it generously with cold water and heat over a medium heat until it just starts to simmer. Never prick it: it would lose its juices and smoky flavour.
2. Turn down to a low heat and poach for 15 min without boiling: the water should barely move, or the skin will burst. Meanwhile, peel and halve the potatoes, peel the carrots and cut into 4 cm chunks, and slice the onions.
3. Lift out the sausage with the tongs and set aside on a plate. Discard the poaching water, which takes some of the fat with it, and quickly wipe out the casserole. Dissolve the stock cube in 300 ml hot water.
4. Heat the oil in the casserole over a medium heat, add the onions and soften them for 5 min, stirring, until tender and lightly golden. Turn down the heat if they colour too quickly.
5. Add the potatoes and carrots, stir to coat them, then pour in the stock and add the thyme and bay leaf. Season with pepper but not salt: the sausage and stock are already salty. Lay the whole sausage on top of the vegetables.
6. Cover and leave to braise over a low heat for 35 to 40 min, gently stirring the vegetables halfway through. They are ready when the tip of a knife slides in without resistance and they have absorbed almost all the stock.
7. Take out the sausage, remove the skin if it is thick and cut into 1.5 cm slices. Put them back on top of the vegetables, remove the bay leaf, adjust the salt if needed and sprinkle with chopped parsley. Serve in the casserole with the mustard on the side.