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Meat, South and mountains

Hot sausage with warm potato salad

Hot sausage with warm potato salad is a Lyon classic for 4 people, ready in 50 minutes, very easy to make, and costs about €3.10 per person. The key is poaching the sausage gently so the water never boils, then dressing the potatoes while they're still warm so they soak up the vinaigrette.

A classic from the Lyon bouchons tonight, a sausage gently poached and served with warm potatoes in a mustard vinaigrette.

Hot sausage with warm potato salad
Total time
50 min
Difficulty
Very easy
Cost per person
€3.10
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Poached sausage has a tender, almost melting texture, quite different from a dry cured sausage. The meat stays moist and flavorful, paired with a mustardy vinaigrette loaded with shallots that soaks into still warm potatoes. It's a simple dish with real character, the kind you'd find in a Lyon bouchon, served as a complete meal with crusty bread.

This recipe is perfect for a weeknight when you want something comforting without spending hours in the kitchen. Kids usually enjoy the mild taste of the sausage and potatoes, while adults appreciate the tangy edge from the vinaigrette. It also works well for a relaxed Sunday meal, served right in the middle of the table for everyone to share.

The ingredients

4 people

Butcher

  • cooking sausage (saucisson à cuire) 1

Fruits and vegetables

  • waxy potatoes 1 kg
  • shallots 3
  • parsley 1 sprig

Pantry

  • oiloften in the pantry 6 tbsp
  • wine vinegaroften in the pantry 3 tbsp
  • mustardoften in the pantry 1 tbsp
  • chicken brothoften in the pantry 20 cl
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Mustard

The step by step recipe

  1. Place the sausage in a large pot of cold water, bring to a bare simmer and poach gently. 40 min

    Count about 10 minutes per 100g, and don't pierce it.

  2. Meanwhile, cook the potatoes with their skins on in salted water. 25 min

    Cooking them unpeeled keeps their flavor.

  3. Peel them while still hot and cut into thick slices.

    Hold them with a kitchen towel, it's easier and won't burn your hands.

  4. Mix the mustard, vinegar, hot broth and oil, add the chopped shallots, salt and pepper, and pour over the warm potatoes.

    Dress them while warm, they soak up the sauce better.

  5. Slice the sausage, sprinkle with parsley and serve with the potatoes.

    Let it rest five minutes before slicing.

Our tips to get it right

  • Pick a good quality cooking sausage, since its texture and flavor carry the whole dish with no other meat to fall back on.
  • Salt the potato cooking water generously, since they cook in their skins and don't absorb much seasoning otherwise.
  • Make the vinaigrette right before pouring it, the warm broth needs to still be hot enough to blend smoothly with the oil.

The variations

  • Swap the Lyon sausage for a Morteau sausage or a garlic sausage, the cooking time stays about the same.
  • For a vegetarian version, poach plant based sausages in the same broth and keep the potato vinaigrette as is.
  • For kids in a hurry, serve the potatoes just slightly warm with a bit less vinegar, and slice the sausage thinner.

What to serve it with

  • A crisp green salad with vinaigrette
  • Fresh crusty country bread
  • A glass of light red wine

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days. Reheat the sausage gently in a pan or oven, and serve the potatoes cold or lightly warmed. Freezing isn't recommended, since poached sausage loses its texture.

Questions about this dish

Can I use a different cooking sausage instead of the Lyon one?

Yes, a Morteau sausage or garlic sausage both work well. Just adjust the poaching time based on the weight listed on the package.

How do I know when the sausage is fully cooked?

Count about 10 minutes per 100g of weight and keep the water just barely simmering. Never pierce it to check, that would let the juices escape.

Can I prepare the potatoes ahead of time?

You can cook and peel them a few hours ahead, but add the vinaigrette only right before serving so they stay warm and fully soak it up.

What kind of mustard works best for the vinaigrette?

A classic Dijon mustard is perfect, it adds a sharp kick without overpowering the sausage. Wholegrain mustard also works if you like a bit of texture.

How long does it take to make a hot poached sausage with warm potato salad?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a hot poached sausage with warm potato salad?

About 470 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 hot poached sausage with warm potato salad cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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