This traditional pork sausage recipe comes from Lyon and is accompanied by a rich, heavy mashed potato and a light gravy made from vegetable stock.
This is an intensive dish to make, but the preparation is relatively simple. If you prefer to make your own vegetable stock, this will give an even more intense gravy if you prepare it 24 hours in advance.
It is not customary to use the mirepoix (the vegetables used as the base of the stock) to accompany a meal, but they retain a delicious flavour if you do.
2 sprigs of fresh marjoram, roughly broken
1-2 teaspoons of fresh chopped garden thyme
1 teaspoon of sugar
2 teaspoons of extra virgin olive oil
1.5 large quartered and chopped onions
1.5 litres of UHT vegetable stock, such as Campbell's Vegetable Stock (optional)
1 cup of white wine
2 sticks of celery
1 turnip, quartered and chopped
2 pork bones
6 pork sausages
8-10 waxy potatoes
1 cup of thickened cream
3 tablespoons of unsalted butter
1 cup of mozzarella cheese
1 cup of fontina cheese
Bake the ham bones in the oven for at least 30 minutes, or until they turn a golden brown, at 220 degrees Celsius
Cut the vegetables into small pieces and place in large pot and heat. Then add the white wine to the mirepoix and allow it to reduce in order to burn off the alcohol
Add the ham bones and then cover with vegetable stock and allow to boil for at least 30 minutes
Cut potatoes in halves or quarters, depending on size, and boil until tender. Remove from water and mash
Just before stock is ready, add chopped onion to a large skillet with a little extra virgin olive oil. Add sage, garden thyme and marjoram and a teaspoon of sugar. (This adds a combination of sweet and sour flavours). Stir, allowing the onion to caramelise
When stock is ready, add sufficient quantity to the onion in the skillet and allow to simmer and reduce
Place pork sausages in the oven to bake at 200-220 degrees Celsius for 30 minutes, or until golden brown
Add cream and butter to mashed potatoes over medium heat and mix in well and until all the butter has melted. Then add all the cheese, one handful at a time, and combine vigorously with the potato.
Prior to serving, reserve the left over vegetable stock and use the mirepoix to accompany the dish.
Serve on a bed of mashed potato and cover the sausages with the gravy and onion
It is important to use the best sausages you can find. Traditional sausages with eighty per cent pork content are best. If you are able to purchase the traditional Lyonnaise sausages, better still. As for the pork bones, ask your butcher to cut these up to a size suitable to fit in your stock pot.