Saucisse de Morteau

Method

1. 1 Place the whole Morteau sausages in cold water before turning on the heat, bringing it to 80 degrees and holding it for 40 minutes.
2. 2 Do not prick the casing with a needle because the smoked fat will all drip into the pan and the sausage will dry out.
3. 3 Boil the potatoes separately for 20 minutes, then slice them thickly.
4. 4 Simmer white wine with red onion until reduced by half, then add cream and grated cheese to thicken the sauce.
5. 5 Slice the sausages into 2cm thick rings, arrange them with the potatoes, drizzle with sauce, and serve with mustard.