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Sausages Lyonnaise


  • Cook the potatoes in boiling water until just tender. Then drain well, set aside to cool a little and cut in half lengthways.
  • At the same time, blanch the sausages in another pot of simmering water until firmish when squeezed. Also drain well and set aside.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onions with seasonings for up to 30 mins until lightly coloured, stirring now and again, adding a little stock if the onions cook down too quickly.
  • In another pan, heat a thin layer of fresh oil and panfry the potatoes and sausages for about 8-10 mins, keeping them separate and regularly stirring.
  • To serve, mound the sausages and potatoes on a bed of the onions on individual plates with a sprinkling of parsley on top and a good dollop of mustard alongside.


  • 6 kipfler (or other waxy) potatoes, peeled
  • 4-8 sausages
  • olive oil
  • 3 onions, halved & sliced
  • sea salt & freshly ground pepper
  • ½ cup chicken stock
  • 2 tbsp chopped fresh parsley
  • Dijon mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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