French · Main
Aligot
Cheese-pulled aligot ribboning off the spoon under a coiled grilled Toulouse sausage — Aubrac plateau food, pure spectacle at service
- Prep
- 25 min
- Cook
- 45 min
- Serves
- 4
Ingredients
- Toulouse sausage, coiled or links — 700 g
- Floury-waxy potatoes (Agria) — 800 g
- Tomme fraîche de l'Aubrac (or young mozzarella + Comté), slivered — 400 g
- Unsalted butter — 60 g
- Crème fraîche — 100 g
- Garlic, grated — 8 g
- Fine salt — 10 g; white pepper 1 g
- Olive oil — 15 ml
- Red wine jus (optional) — 100 ml
Method
- Steam peeled potato chunks 25 min until completely tender.
- Rice the potatoes twice; return to a heavy pan over low heat with butter, crème fraîche, garlic, salt and pepper.
- Grill or pan-roast the sausage: prick nowhere, colour in oil over medium heat 12–15 min, turning, to a core of 72 °C. Rest 5 min.
- Beat the slivered cheese into the hot purée over low heat in three additions, stirring figure-eights with a wooden spoon.
- Keep beating 5–8 min until the aligot turns glossy and pulls in long elastic ribbons — lift the spoon high to test.
- Adjust salt; it must be served immediately at 70 °C+.
- Slice the sausage thickly; warm the jus.