ALIGOT & LIGHTLY BRAISED TOULOUSE SAUSAGES

I only discovered this dish last year. If you haven’t heard of it, aligot is a cheese and potato purée that’s whipped into a stringy, cheesy frenzy. It’s from the L’aubrac region in the southern Massif Central of France. I just need to point out that 37 years of my life have gone by without my knowing that there is a hybrid between fondue and pomme purée (and that’s not even the best bit, which ilsitghahttyloyu ebartaitiwseitdh sausages). TO SE URI LO O US ULYS!EWS HA AUT aswaagsetesof time! One could argue that now I’ve I’ mn do its cmoavkeirnegda it mey ali foeuitsos for ted, thiswrehcicip he it bi es.c tahu is se lo itv’ s en a of ft air has o ft enyboeue’ lnlsp er et stayui sn at ge en sea. satshwei th sidme dan isyhd bi ush te insti’ hvi es co as meet ha ecryoss, the ares. e th co en sedbm ray is frei dent do uh lo lulysech aves, s au sc a hg es es a er ebeuxyaec rt( lyews,ht ah ta yto’ sua job !) want taonedaptrwoipthrieytourroaflwigointe. T&herind, Aligototlids mt he ah be orou taft it,ei rs alwl,bituotn two evermy heneruos nineethdes sapsaidce koifcka!week. The classic method calls for Tomme de Savoie cheese to be added to the potatoes and whipped and whipped until the texture becomes glutinous and stringy. I’ve tried multiple times and the only way I got a genuine stringiness was by cheating and adding some mozzarella. I also felt that while the Tomme adds acidity, Gruyère helps to give it an earthy flavour and stringy-ness. Much to my dismay (honest guv) I had to test this recipe multiple times and this version won out massively.