Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes. Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping. Yield: 4 servings Per serving: 1687 Calories (kcal); 87g Total Fat; (46% calories from fat); 30g Protein; 194g Carbohydrate; 203mg Cholesterol; 9559mg Sodium Food Exchanges: 12 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9296 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (4077g)|
|Recipe Makes: 1|
|Calories from Fat: 3635 (65%)|
|Amt Per Serving||% DV|
|Total Fat 403.9g||538 %|
|Saturated Fat 179.6g||898 %|
|Monounsaturated Fat 162.4g|
|Polyunsanturated Fat 17.8g|
|Cholesterol 1130.1mg||348 %|
|Sodium 9836.6mg||339 %|
|Potassium 8427.6mg||222 %|
|Total Carbohydrate 256g||75 %|
|Dietary Fiber 23.1g||92 %|
|Sugars, other 233g|
|Protein 236.8g||338 %|
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Calories per serving: 5633
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