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.