Grilled sausage, mashed potatoes and pearl onion confit by Anastasia Rohaut

Louise-Adélaïde Boisnard 5:35 p.m., January 14, 2023

Every Saturday, the team at La table des bons vivants offers you seasonal recipes to make at home to enjoy with family or friends.

This week, Anastasia Rohaut, chef of the Becquetance restaurant in Paris, offers you her grilled sausage, mashed potatoes and pearl onion confit.

Ingredients

4 nice raw sausages

5 nice big agria potatoes

100 g unsalted butter. 

Salt, pepper

For the mustard pickles:

1 L of water

1 liter of white vinegar

1 kg of sugar 

650g mustard seeds

For the pearl onion confit:

400 g small pearl onions

1 tbsp.

tablespoons of vine peach jam (or other)

Sherry vinegar

Mustard pickles:

Heat everything in a saucepan over medium heat then low until you get a syrupy texture.

Pearl onion confit:

Peel the pearl onions and cut them in half lengthwise. 

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Brown them in a pan with a little neutral oil and butter.

Salt.

Continue cooking until you get a nice color.

Deglaze generously with sherry vinegar, add the jam.

Let simmer lightly over low heat.

If the reduction is done too quickly, add a little water and reduce again.

Cooking the sausages

Bake your sausages for 20 minutes in an oven at 190°C.

Then fry them in a pan with a little oil to brown them.

Add a knob of butter at the end of cooking.

Turn off the heat and cover the sausages to keep them warm. 

Dry mash: 

Preheat the oven to 210°.

While preheating, wash the potatoes with a brush and place them in a baking dish.

Bake for forty minutes.

The potatoes are ready when the knife goes in and out like a hot blade through butter.

Cut the potatoes in half and remove the flesh, pass them through a vegetable mill, failing that, mash with a fork.

Place the pulp in a saucepan over medium heat and work it vigorously with a spatula, adding the butter little by little.

We seek to obtain a very dense and smooth ball.

Salt and pepper to taste. 

Training: 

Reheat the sausages for a few minutes if necessary.

Place a large quenelle of mashed potatoes on the plate, then the sausage on top.

Pour the onions over the mash and the mustard pickles over the sausage.