1. 1° Peel the potatoes and cut them into evenly sized cubes. Rinse them under water using a colander.
2. 2° Use a knife to prick the chipolatas to remove excess fat during cooking. Sear them on all sides in a sauté pan until they are almost cooked. Set aside off the heat while preparing the potatoes.
3. 3° In the cooking juices of the sausages, cook the potatoes and stir regularly to roast them.
Add a drizzle of garlic-infused olive oil. Let simmer covered over medium heat.
4. 4° Peel and finely slice the shallots and add them towards the end of cooking.
5. 5° Cut the sausages into thick slices and add them to the skillet once the potatoes are crispy.
6. 6° Add some fresh herbs, season with salt and pepper, and mix everything together.
Finish with the cream, give it a final stir, and serve once the skillet is creamy.