Slow Cooker Montbéliard Sausage and Potato Stew with Cancoillotte Step-by-step instructions

Before you start

Before starting, ensure all vegetables are washed and prepped. Peel the potatoes and cut them into uniform pieces to ensure they finish cooking at the same time.

Gather the measuring cups, the dry white wine, and the dried thyme so everything is ready for assembly. Set the slow cooker on a heat-resistant surface and verify that the power cord is clear of any water sources or clutter before beginning the cooking process.

Instructions

Assembly of ingredients

1. 1Assemble the base
   Place the raw Montbéliard sausages into the bottom of the slow cooker. Add the diced potatoes on top, ensuring they are distributed evenly around the sausages.
   Look for Sausages should sit at the base of the insert.
   Tip Cut potatoes into uniform one-inch cubes for even cooking.

At this stage, the slow cooker contains the raw sausages and diced potatoes. Ensure the potatoes are distributed evenly over the sausages to allow the liquid to circulate properly during the heating process.

The ingredients should be arranged neatly in the ceramic insert, ready for the seasoning and wine to be added.

Slow cooking cycle

2. 2Season and cook
   Sprinkle the dried thyme over the potatoes and sausages. Pour the dry white wine over the ingredients. Cover the slow cooker and cook on low for 4 hours until the potatoes are tender and the sausages are heated through and reach an internal temperature of 160°F (71°C).
   Look for Potatoes should be fork-tender and the wine should be fragrant.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid lifting the lid too often to maintain a consistent temperature.

During this phase, the aroma of the wine and smoky sausages will fill the kitchen. The liquid at the bottom of the slow cooker will begin to simmer, braising the potatoes. By the end of this phase, check that the potatoes are fork-tender and the meat is cooked through properly.

Finishing with cheese

3. 3Add cheese and serve
   Once the cooking time is complete, pour the cancoillotte cheese over the sausages and potatoes. Allow it to sit for 5 minutes until the cheese is melted and glossy before serving.
   Look for Cheese should be melted and coating the ingredients.
   Tip Serve immediately while the cheese is warm and pourable.

The final phase involves incorporating the cancoillotte. After pouring it over the hot mixture, the cheese should melt rapidly due to the ambient heat. The final result should look glossy and inviting, with the cheese binding the potatoes and sausages together into a cohesive, steaming, and fragrant meal.

Common mistakes

Avoid over-crowding the slow cooker, as this can lead to uneven cooking of the potatoes. Do not stir the dish during the main cooking phase, as this can break the potatoes and make the final dish look less appealing.

Finally, ensure the cancoillotte is added only at the very end; adding it too early will cause it to overheat and potentially separate into an oily, undesirable texture that ruins the sauce.

How to tell it’s done

The dish is finished when the potatoes are tender enough to be easily pierced with a fork. The sausages should be firm to the touch and have reached an internal temperature of 160°F (71°C) at their thickest point.

The cancoillotte should be completely melted and smooth, creating a glossy, pourable consistency that coats the other components of the dish without being lumpy.

• Ground meat: 160°F (71°C) in the thickest part