Madeleine Kamman

The Savoie Way to Enjoy Longeoles and Pormonaises

Preparation info
  • Serve

    6 to 8

    people
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

In Annecy we used to make a Saturday lunch out of sausage and potatoes followed by a salad of bitter greens garnished with walnuts. For this dish, use White Rose potatoes peeled and cut in half; Yellow Finnish or Red Bliss potatoes will also do well.

Ingredients

  • 1 Longeole or 2 Pormonaises
  • 1½ pounds potatoes as mentioned above, halved or quartered

Method

Do not prick the skin of either sausage. Put the chosen sausage in a large pot containing enough water to cover well. Bring slowly to a boil and simmer 20 minutes for the longeole and 10 minutes for the pormonaises.

Add the potatoes and bring back to the boil; turn down again to a simmer and continue cooking until the potatoes are done. Serve with the sliced longeoles</