Recipe: Morteau Sausage with Candied Shallots

1 In a pot, place your sausage and potatoes then pour the vegetable broth and just after boiling count 35 minutes at a gentle simmer.

2 Meanwhile in a saucepan melt your sliced shallots in your butter, salt and pepper and let "stew" like this for 15 minutes.

3 Then add your white wine and your vinegar let reduce for 5 minutes then add 15 cl (0.6 cup) of your cooking broth and let reduce for another 15 minutes.

4 In a salad bowl pour then ¾ of your boiling sauce, then peel your potatoes while still hot, slice them and mix them in it*.

5 On your cutting board peel your sausage and cut into 16 medium slices.
Plating:
On a nice plate or on individual plates arrange your potatoes then your slices of Morteau and the remaining ¼ of sauce scattered over the slices.
*Why so much butter you ask?
Simply because it will replace the oil in your potatoes in vinaigrette
*As for the potatoes they will take on a remarkable flavor thanks to their cooking in broth with the sausage, on the other hand and remember this well when you make a potato salad you must always incorporate your seasoning on hot potatoes which will then absorb it whereas if you do it on cold ones this same seasoning will slide off and therefore give no flavor to your potatoes.