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    You are in: Home / Recipes / Savoy Sauteed Sausage and Potato Recipe
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    Savoy Sauteed Sausage and Potato

    1/1 Photo of Savoy Sauteed Sausage and Potato

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    KissKiss's Note:

    Also called, "Le gratin des Terres Froides aux saucisses de kaion," from Brigitte Tilleray's, The Frenchwoman's Kitchen. This recipe originates from Savoy in the southeast of France. Perfect with a green salad and a glass of the wine used in the recipe.

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    Units: US | Metric

    • 2 ounces butter
    • 6 sausages (author recommends herb-flavored, I used bratwurst and plan to try Italian sausage)
    • 2 medium onions, sliced (I used Vidalia)
    • 5 ounces water
    • 5 ounces white wine (I used Chardonnay)
    • 2 lbs waxy potatoes, peeled and diced (I used 2 baking potatoes)
    • salt and pepper


    1. 1
      Preheat the oven to 350 degrees.
    2. 2
      Melt the butter in a large flameproof gratin dish or a large cast-iron pan. As soon as it begins to froth, add the sausages and onions and saute until golden brown, about 10-15 minutes.
    3. 3
      Add the water and wine, then the diced potatoes. Mix well and season with salt and plenty of pepper.
    4. 4
      Transfer dish or pan to the oven and bake until potatoes are tender and fall apart, about 40 minutes. While cooking, stir occasionally and add more water, if necessary.

    Ratings & Reviews:

    • on June 02, 2009


      Fabulous meal and easy too - I used organic chicken sausages and sliced them up and they were fabulous in the white wine which I doubled !!!!!!!!! Made for ZWT 5 .

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    • on May 31, 2009


      This was really, really good. We ate so much. I don't have any wine in the house (we don't drink), so I used apple juice instead. It was perfect! I will be making this simple meal again and again. Made for ZWT5 - Epicurean Queens.

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    • on May 29, 2009


      Awesome! Sometimes the simplest of ingredients make the most wonderful dishes! I make a similar dish that is one of those "I can make this blindfolded" dishes. This blew THAT out of the water! The wine is an amazing flavor enhancer! I think the light sweetness of a reisling would be amazing here. I used a Chardonnay as suggested. I used some chicken, apple gouda sausages (remember I live in THE sausage capitol of Texas!) baby red potatoes that I quartered, skin on and a 1015 Texas sweet onion. This could not be more simple, comforting and delicious! My very picky DH was thrilled! Your directions are spot on and very easy to understand. I do think the butter could be reduced by half if you use cooking spray but the flavor that REAL butter imparts is worth the small amount of fat that it adds here. Thank you for a KEEPER !*Made for ZWT5*

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    Nutritional Facts for Savoy Sauteed Sausage and Potato

    Serving Size: 1 (355 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 597.2
    Calories from Fat 306
    Total Fat 34.0 g
    Saturated Fat 14.7 g
    Cholesterol 90.9 mg
    Sodium 634.4 mg
    Total Carbohydrate 46.5 g
    Dietary Fiber 5.7 g
    Sugars 4.6 g
    Protein 17.9 g

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