Sausage Parmentier

Name: Sausage Parmentier
Prep time: 25 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg Russet potatoes (peeled and cubed); 1/2 cup milk (warmed); 4 tbsp butter (softened); 1 tsp salt; 1/4 tsp black pepper (freshly ground); 500 g sausage meat (casings removed); 1 onion (finely chopped); 2 cloves garlic (minced); 1 cup chicken broth; 1 tbsp olive oil; 1 tsp thyme (dried); 1 tsp rosemary (dried)

70 min 6 servings Medium

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Sausage Parmentier

A hearty and comforting sausage parmentier with creamy mashed potatoes and savoury sausage filling.

Prep

25 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

Sausage Parmentier is a delightful twist on the classic French dish, traditionally made with beef. This version uses sausage meat, offering a rich and savoury filling topped with creamy mashed potatoes. It's a comforting meal that's perfect for a family dinner or a cozy night in. The dish is named after Antoine-Augustin Parmentier, a French pharmacist and nutritionist who popularized the potato in France. Combining the humble potato with the flavourful sausage, this dish is both economical and satisfying, bringing a touch of French culinary tradition to your table.

Instructions

Prepare the potatoes

Boil the peeled and cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well.

Pro tip: Ensure potatoes are fork-tender before draining to achieve a smooth mash.

Mash the potatoes

Return the drained potatoes to the pot. Add warm milk, butter, salt, and pepper. Mash until smooth and creamy.

Pro tip: Adding warm milk helps keep the potatoes fluffy.

Cook the sausage filling

In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Add sausage meat, breaking it apart, and cook until browned.

Pro tip: Use a wooden spoon to break up the sausage for an even texture.

Add broth and herbs

Pour in chicken broth, thyme, and rosemary. Simmer for 5 minutes until slightly reduced. Season with salt and pepper to taste.

Pro tip: Let the mixture simmer to deepen the flavours.

Assemble the Parmentier

Spread the sausage filling evenly in a baking dish. Top with the mashed potatoes, spreading evenly with a spatula.

Pro tip: For a decorative touch, create peaks in the mash with a fork.

Bake the Parmentier

Preheat the oven to 200°C (400°F). Bake for 20-25 minutes until the top is golden and bubbly. Let rest for 5 minutes before serving.

Pro tip: For a crispier top, broil for 2-3 minutes at the end of baking.

💡

Tips & Tricks

Use starchy potatoes like Russets for a creamier mash.
Pre-cook sausages to ensure even cooking in the oven.
For a crispy topping, broil for a few minutes at the end.
Let the dish cool slightly before serving for easier slicing.

Frequently Asked Questions

What can I use instead of russet potatoes?

You can substitute russet potatoes with Yukon Gold potatoes for a creamier texture.

Can I make Sausage Parmentier ahead of time?

Yes, you can prepare the dish up to the baking step and refrigerate it for up to 24 hours before baking.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

How do I reheat Sausage Parmentier?

Reheat in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through.

Can I use dried herbs instead of fresh?

Yes, you can use dried herbs; substitute 1 teaspoon dried thyme and 1 teaspoon dried rosemary for the fresh herbs.

Serving Suggestions

Serve your Sausage Parmentier with a simple green salad or steamed vegetables to balance out the richness. This dish pairs wonderfully with a medium-bodied red wine or a crisp apple cider. If you plan to make it ahead, it can be assembled and stored in the refrigerator for up to two days before baking. Once cooked, leftovers can be refrigerated for up to three days. Reheat in the oven or microwave until piping hot.

Nutrition per serving

500

Calories

20g

Protein

25g

Fat

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Medium240 min

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