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Meat, South and mountains

Montbéliard sausage with comté mash

Montbéliard sausage with comté mash is a dish from eastern France for 4 people, ready in 45 minutes at an easy skill level for €3.40 per serving. The trick is poaching the sausage gently without boiling it and stirring the comté into the mash off the heat so it stays stretchy and smooth.

Tonight we're heading to the Doubs with smoky Montbéliard sausages and a mash so creamy with comté you'll want seconds.

Montbéliard sausage with comté mash
Total time
45 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Montbéliard sausage has that unmistakable smoky edge, rich and juicy when you poach it gently instead of boiling it hard. Alongside, the comté mash goes all in on creaminess, the grated cheese melts into the hot potatoes and gives you that texture that stretches a little on the spoon. It's a dish that tastes like eastern France and cold winter evenings when you want comfort without spending the whole night in the kitchen.

This is the kind of weeknight dinner that works because everything happens in two pots and a pan, with no constant watching needed. Kids go along with it easily, the sausage isn't spicy and the comté mash has that melted cheese pull they usually ask for twice. It also earns a spot on a chilly Sunday table when you want something simple that still has real character on the plate.

The ingredients

4 people

Butcher

  • Montbéliard sausages 4

Fruits and vegetables

  • Potatoes 1 kg
  • Onion 1

Dairy

  • Grated comté 100 g
  • Milk 20 cl
  • Butter 40 g

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel the potatoes and cook them in salted water. 20 min

    Cut them into even pieces so they cook at the same rate.

  2. Poach the sausages in a pot of hot water, without letting it boil. 20 min

    Let them dry on a kitchen towel afterward.

  3. Mash the potatoes with the hot milk, butter and grated comté.

    Add the cheese off the heat, it stays stretchy.

  4. Slice the onion and brown it in a pan with the sausages to color them. 8 min

    Don't prick the sausages.

  5. Plate the comté mash, top with the sausages and serve right away.

    Finish with pepper from the mill, the comté already brings enough salt.

Our tips to get it right

  • Pick thicker Montbéliard sausages if you can, they hold up better to poaching without drying out.
  • Keep a little of the potato cooking water on hand, a splash loosens the mash if it turns out too stiff without diluting the flavor.
  • Brown the onion over medium heat before adding the sausages so it doesn't burn while the sausages get their color.

The variations

  • Swap the comté for emmental or beaufort if that's what you have, the mash stays just as creamy.
  • For a vegetarian version, skip the sausage step and serve the comté mash with sautéed mushrooms or a fried egg instead.
  • To speed things up for kids, dice the potatoes small, they cook in about 12 minutes instead of 20.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Pickles or a spoon of mustard
  • A glass of white wine from the Jura

Storage

Store the mash and sausages separately in the refrigerator in a sealed container for up to 2 days. Reheat the comté mash gently on the stovetop with a splash of milk, and the sausages in a pan or oven so they don't dry out. Freezing isn't recommended, cheese mash loses its texture once thawed.

Questions about this dish

Why shouldn't you boil Montbéliard sausages?

A rolling boil splits the casing and the sausage loses its juices. Poaching it in barely simmering water lets it plump up gently while staying juicy inside.

Can you make the comté mash ahead of time?

You can cook and mash the potatoes in advance, but add the milk, butter and comté right before serving. The cheese melts better into still hot mash and keeps that stretchy texture.

What cheese can you use instead of comté?

Beaufort or emmental both work well and give an equally creamy mash. Skip very strong cheeses, they can overpower the smoky flavor of the sausage.

How do you know the sausages are cooked right in the pan?

They should be golden and slightly crisp all over, without being pricked during cooking. About 8 minutes over medium heat, turning them regularly, does the job.

How long does it take to make Montbéliard sausages with comté mash?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Montbéliard sausages with comté mash?

About 680 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 Montbéliard sausages with comté mash cost?

About €3.40 per serving, or €13.60 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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