Italian sausages and Potatoes

Peel the potatoes, wash them thoroughly, and cut them into small, uniformly sized pieces. Dry them slightly before cooking, so the butter will adhere better and the browning will be more even. Keep the pieces compact enough so they don't fall apart during the subsequent cooking in the liquid.

Finely chop the onion or leek together with the clove of garlic. Reduce the lardo or the pancetta Chop the onion into small pieces, allowing it to distribute its flavor throughout the cooking base. The mixture is ready when it is homogeneous and free of excessively large pieces.

Melt the butter in a saucepan and add onion or leek, garlic and lardo or pancettaLet it cook over medium heat, stirring, until the chopped ingredients are soft and lightly golden and the fat is fragrant. Avoid browning the garlic, which would make the sauce bitter.

Add the potatoes to the aromatic stock and brown them, turning them gently to coat them with the butter and the released fat. Continue cooking until the surfaces are lightly golden. This step concentrates the flavor and helps the pieces maintain a firmer texture.

Before joining them to the saucepan, tease them Italian sausages Pierce the boudeuns with a toothpick or the prongs of a fork. Make a few holes evenly distributed across the surface, enough to allow the fat to drain gradually without tearing the casings.

Add the Italian sausages Add the bouchons to the browned potatoes, placing them between the pieces without crushing them. Let them cook briefly in the hot sauce, so the fat begins to distribute throughout the preparation. Proceed gently to keep the sausages intact.

Cover in a thin stream with warm water or broth and bring to the boil. Season with salt to taste and pepper, then simmer until the potatoes are fork-tender and the liquid has absorbed the flavor. The bottom should remain moist, but not completely covering the dish.