Sausage & Mash Recipe

Prepare and cook sausages

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter (optional) and allow the butter to melt and foam. Prick each sausage a couple of times with a fork to release steam and prevent bursting. Add sausages to the pan without crowding. Cook sausages for 12–15 minutes, turning every 2–3 minutes so they brown evenly and reach an internal temperature of 71°C (160°F). If sausages begin to brown too quickly, lower the heat slightly and cover for a couple of minutes to cook through.

Remove sausages to a plate and let rest for 3–4 minutes before serving. Season with freshly ground black pepper to taste.

Boil potatoes

Place peeled, cut potatoes in a large saucepan and cover with cold water by about 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on piece size.

Drain and dry

Drain the potatoes thoroughly in a colander and return them to the hot pot. Place the pot back on the still-warm burner for 30–60 seconds to evaporate excess moisture, shaking the pot occasionally to avoid sticking.

Mash and season

Add 50 g butter and about 120 ml warm milk to the potatoes. Mash with a potato masher or use a ricer until smooth but still creamy. Adjust the milk/butter to reach your preferred consistency. Season with salt and freshly ground black pepper to taste.

Cook vegetables

Bring a medium saucepan of water to a boil and add a pinch of salt, or set up a steamer. If boiling, add carrots first and simmer 3–4 minutes, then add broccoli and simmer another 3–4 minutes until vegetables are tender-crisp. If steaming, steam carrots 4–5 minutes, then add broccoli and steam 3–4 minutes until tender-crisp.

Finish vegetables

Drain vegetables if boiled. Toss hot vegetables with 1 tablespoon butter or olive oil, and season with salt and black pepper to taste.

If using gravy, warm 250 ml gravy in a small saucepan over low heat, stirring occasionally, until hot. Taste and adjust seasoning.

Plate by placing a generous scoop of mashed potatoes on each plate, set one cooked sausage on top or beside the mash, arrange the vegetables on the side, and spoon gravy over the sausage and/or mash if desired.