Do The French Do Bangers & Mash Better?

Do the French do bangers & mash better? Let’s see…
This is Aligot Saucisse — ultra-stretchy cheesy mash from Auvergne, served with Toulouse sausage and a glossy shallot jus.

Ingredients

1 kg potatoes

500 g fresh Tomme de l’Aubrac (or grated mozzarella / Gruyère)

1 garlic clove

20 g butter (optional)

100 ml warm cream

50 ml warm whole milk

Salt

4 Toulouse sausages (or 4 large sausages of your choice)

4 shallots, thinly sliced

1 glass white wine

3 thyme sprigs

250 ml good-quality stock

Method (quick)
Boil potatoes in cold salted water until tender. Drain and mash, then return to low heat. Add warm cream and milk, butter (optional), garlic, pepper, and mix until smooth. Add cheese little by little and beat until super stretchy. Brown the sausages, then finish in the oven. Caramelise the shallots with salt, deglaze with white wine, add thyme, reduce, then add stock and reduce until glossy. Plate the aligot, add sausage, spoon over the shallot jus, and finish with pickled mustard seeds.

Pickled mustard seed video: https://youtube.com/shorts/OHch6aTvMNY

UK verdict: better than bangers & mash, or not? Comment below.
À bientôt.