Serves: 4

Serve as an aperitif or as an accompaniment to a dish.


  • 1 saucisse de Morteau 
  • 200g mashed potato (or leftover mash)  
  • A few crushed hazelnuts 
  • Fresh chives 


1Cut the Morteau sausage into 8mm thick slices. Brown the slices in a frying pan, without adding oil. Meanwhile, reheat the puree, which should have a fairly thick consistency.

2Place Morteau slices on a plate. With an icecream scoop, scoop up balls of the mash, scraping off any excess with a knife to get a half-ball, and place on top of the sausage slices.

3Garnish with sprinkles of hazelnuts.


4Sprinkle chopped fresh chives on top.


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