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Meat, South and mountains

Chestnut Blood Sausage with Mashed Potatoes

Chestnut blood sausage with mashed potatoes is a comforting meat dish for 4 people, ready in 40 minutes, rated very easy, at €3.20 per person. The key to success is a smooth mash and gently pan frying the sausage so its skin stays intact.

Once fall settles in, nothing beats pan fried chestnut blood sausage with a good smooth homemade mash.

Chestnut Blood Sausage with Mashed Potatoes
Total time
40 min
Difficulty
Very easy
Cost per person
€3.20
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Chestnut blood sausage has a round, slightly sweet taste thanks to vacuum packed cooked chestnuts mixed into the tender sausage meat. Homemade mash, smoothed with warm milk and butter, brings the soft contrast this dish needs. Chestnuts pan fried separately add a bit of crunch that changes everything once they land on the plate.

This is a fall or winter dinner you can make on a weeknight, with no tricky technique, as long as you watch the sausage while it cooks. It mostly appeals to adults who like bold, somewhat rustic flavors, the kind of dish tied to mountain regions and southern France. It's not necessarily a kids' favorite, but it's a great way to treat yourself midweek or host casually on a Sunday night.

The ingredients

4 people

Butcher

  • Chestnut blood sausage 4

Pantry

  • Vacuum packed cooked chestnuts 200 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 1 kg

Dairy

  • Milk 20 cl
  • Butter 60 g

Allergens Lactose

The step by step recipe

  1. Peel the potatoes, cut them into chunks and boil them in salted water. 20 min

    Start with cold water for even cooking.

  2. Mash them with the warm milk, half the butter and the nutmeg until smooth.

    A potato ricer gives the lightest texture.

  3. Pan fry the blood sausage over low heat with a knob of butter until golden. 12 min

    Turn it gently, the skin tears easily.

  4. In another pan, saute the crumbled chestnuts in the remaining butter. 5 min

    They brown fast, keep the heat medium.

  5. Plate the mash, place the sausage on top and scatter the chestnuts over it.

    Serve right away, the sausage loses its texture as it cools.

Our tips to get it right

  • Pick a starchy potato variety like russet, it gives a smoother mash than a waxy one.
  • Let the sausage sit at room temperature for a few minutes before cooking, it cooks more evenly.
  • Keep the mash warm over a water bath if the sausage takes longer than expected, it shouldn't cool down before plating.

The variations

  • Swap the blood sausage for white boudin if you prefer a milder flavor, cooking time stays about the same.
  • For a meatless version, skip the sausage step and serve the mash with the pan fried chestnuts and a fried egg.
  • To save time, use a store bought reheated mash and focus only on cooking the sausage and chestnuts.

What to serve it with

  • A green salad with a sharp dressing
  • Apples sauteed in butter
  • A glass of sparkling apple juice

Storage

Store leftovers separately in sealed containers in the fridge for up to 2 days. Cooked blood sausage doesn't freeze well, it turns grainy. Reheat the mash gently with a splash of milk and the sausage in a pan over very low heat so it doesn't burst.

Questions about this dish

Why does blood sausage sometimes burst while cooking?

The skin tears from internal steam pressure if the heat is too high or if you skip pricking it first. Prick the sausage with a fork and cook it over low heat to avoid this.

Can you use fresh chestnuts instead of vacuum packed ones?

Yes, you'll need to boil them and peel them before crumbling. It takes a bit more prep time, but the flavor stays very close.

Can you make the mash ahead of time?

You can make it an hour ahead and keep it warm over a water bath, stirring occasionally. Avoid making it the day before, it loses its smoothness once reheated.

Which potato variety works best for mash?

Go for a starchy variety like russet or Yukon Gold, it mashes more easily into a smooth texture. A waxy potato gives a stickier result.

How long does it take to make a chestnut blood sausage with mashed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a chestnut blood sausage with mashed potatoes?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chestnut blood sausage with mashed potatoes cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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