FRIJE

Instructions

• 1.   Place the potatoes in a large pot of cold water and cook for 20 minutes after boiling. Drain and peel them, then transfer them to a large bowl. Cut 115g of butter into pieces and incorporate them into the potatoes using a fork, crushing them roughly. Keep warm.
  
  Sear the sausages in a large skillet to brown them on each side. Remove from the skillet. Brown the peeled and finely chopped shallots (lengthwise) in the butter with the cooking juices from the sausages. Meanwhile, cut the sausages into 1 cm thick diagonal slices.
  
  Serve a ladleful of mashed potatoes in each plate, arrange the sausage slices and shallots on top, and add 1 teaspoon of mustard seeds. Enjoy immediately.
• 2.   My mustard pickle recipe:
  In a saucepan, bring the mustard seeds to a boil with water, then drain them and repeat the process 2 more times (to prevent them from being too bitter).
  Place the seeds back in a saucepan, pour in the vinegar, sugar, 10 cl of water, and salt. Let it cook for 10 minutes over medium heat: there should be no liquid left, only a kind of "syrup". Pour into a jar and let it cool. The pickles can be kept in the refrigerator for several weeks.

Nutritional information *