Peel and wash the potatoes. Grate them.

Cut the cooked Montbéliard sausages into thin slices and chop the sage. Add to the grated potato mixture.

Heat a little grapeseed oil in a frying pan, spread the grated sausage with a skimmer. Cook for six minutes over low heat.

Using a plate or a flat surface, turn the cake over, heat a little more oil in the pan, place the cake on top and return it to the pan until cooked through.

Slide the patty onto a plate, then cut it into four pieces. Serve and enjoy with a lamb’s lettuce salad.