Ingredients

  • 1 Morteau sausage
  • 2 tablespoons white
  • wine vinegar
  • 4 medium eggs (preferably organic or free-range)
  • 2 pinches of sea salt
  • Pinch of ground black pepper
Dijon Mustard Dressing
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin
  • Olive oil
  • 1½ tablespoons white wine vinegar
  • 2 tablespoons warm water
  • 2 pinches of sea salt flakes
For the White Wine Potatoes
  • 500g Belle de Fontenay
  • potatoes (or Charlotte)
  • 1 small shallot (about 50g)
  • 45ml white wine vinegar
  • 2 tablespoons dry white wine
  • 3 bay leaves
  • 1 teaspoon sea salt flakes
  • Pinch of ground white pepper
  • 45ml vegetable oil
To finish
  • 100g salad leaves, such as frisée, trévise, chicory or mixed salad leaves
  • A handful of finely chopped chives

Method

Wash the potatoes; no need to peel them. Finely chop the shallot.

Make the mustard dressing first. In a medium bowl, whisk the Dijon mustard, oil, vinegar, water and salt. Place the salad leaves on top of the dressing, ready to toss through at the last minute before serving.

Prick the sausage with a fork. Place it in a large pan of cold water and bring to a simmer. Add the potatoes and continue to simmer for 20 minutes. With a slotted spoon, remove the potatoes from the water and leave them to cool slightly before cutting them into slices, about 1cm thick.

Meanwhile, leave the sausage in the pan of hot water for a further 20 minutes. It will continue to cook in the residual heat.

Transfer the shallot to a small saucepan and add the white wine vinegar, white wine, bay leaves, salt and pepper. Bring to the boil and let it boil for 10 seconds before removing the pan from the heat. Pour in the vegetable oil. Pour this hot dressing over the warm potatoes, but keep about a tablespoon of the dressing to dress the salad leaves just before you are ready to serve.

If you are feeling in the mood to serve my beloved Morteau with poached eggs, cook them like this. In a large saucepan on a medium heat, bring about 2 litres of water to a simmer and add the white wine vinegar. Crack each egg into a ramekin (or cup). Place a ramekin at the very edge of the water and gently slide an egg into the water. Do the same with the remaining three eggs. The eggs will take 3–4 minutes to poach.

Remove the eggs from the water with a slotted spoon and place them on kitchen paper to absorb the excess water on the white. (I like to take a pair of kitchen scissors and trim away the untidy white strands.) Season.

Cut the sausage into thin slices and arrange on the plates or a large serving dish with the potatoes. Top with the dressed salad leaves. Finish with the poached eggs, if using, scatter with the chives and serve.

Ingredients

  • 1 Morteau sausage
  • 2 tablespoons white
  • wine vinegar
  • 4 medium eggs (preferably organic or free-range)
  • 2 pinches of sea salt
  • Pinch of ground black pepper
Dijon Mustard Dressing
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin
  • Olive oil
  • 1½ tablespoons white wine vinegar
  • 2 tablespoons warm water
  • 2 pinches of sea salt flakes
For the White Wine Potatoes
  • 500g Belle de Fontenay
  • potatoes (or Charlotte)
  • 1 small shallot (about 50g)
  • 45ml white wine vinegar
  • 2 tablespoons dry white wine
  • 3 bay leaves
  • 1 teaspoon sea salt flakes
  • Pinch of ground white pepper
  • 45ml vegetable oil
To finish
  • 100g salad leaves, such as frisée, trévise, chicory or mixed salad leaves
  • A handful of finely chopped chives

Method

Wash the potatoes; no need to peel them. Finely chop the shallot.

Make the mustard dressing first. In a medium bowl, whisk the Dijon mustard, oil, vinegar, water and salt. Place the salad leaves on top of the dressing, ready to toss through at the last minute before serving.

Prick the sausage with a fork. Place it in a large pan of cold water and bring to a simmer. Add the potatoes and continue to simmer for 20 minutes. With a slotted spoon, remove the potatoes from the water and leave them to cool slightly before cutting them into slices, about 1cm thick.

Meanwhile, leave the sausage in the pan of hot water for a further 20 minutes. It will continue to cook in the residual heat.

Transfer the shallot to a small saucepan and add the white wine vinegar, white wine, bay leaves, salt and pepper. Bring to the boil and let it boil for 10 seconds before removing the pan from the heat. Pour in the vegetable oil. Pour this hot dressing over the warm potatoes, but keep about a tablespoon of the dressing to dress the salad leaves just before you are ready to serve.

If you are feeling in the mood to serve my beloved Morteau with poached eggs, cook them like this. In a large saucepan on a medium heat, bring about 2 litres of water to a simmer and add the white wine vinegar. Crack each egg into a ramekin (or cup). Place a ramekin at the very edge of the water and gently slide an egg into the water. Do the same with the remaining three eggs. The eggs will take 3–4 minutes to poach.

Remove the eggs from the water with a slotted spoon and place them on kitchen paper to absorb the excess water on the white. (I like to take a pair of kitchen scissors and trim away the untidy white strands.) Season.

Cut the sausage into thin slices and arrange on the plates or a large serving dish with the potatoes. Top with the dressed salad leaves. Finish with the poached eggs, if using, scatter with the chives and serve.