Sausage and mashed potatoes

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 800 g potato purée
• 2 200 ml water
• 3 1 beef stock cube
• 4 1 sprig thyme
• 5 1 bayleaf
• 6 1 shallot
• 7 1 garlic clove
• 8 3 tablespoons oil
• 9 1 sprig thyme
• 10 4 sausages
• 11 50 g butter
• 12 salt
• 13 pepper
• Total weight: 1,425 grams

Times:

Preparation	Cooking	Start to finish
15 min.	35 min.	45 min.

Step by step recipe

1	Heat 800 g potato purée gently, covered.
2	Meanwhile, prepare the jus de cuisson: In a small saucepan over medium heat, pour in 200 ml water, add 1 beef stock cube, 1 sprig thyme, 1 bayleaf, 1 shallot minced and 1 garlic clove. Don't add salt, as the stock cube is already very salty, but add pepper, bring to the boil and reduce by about half.
3	Meanwhile, in a frying pan over medium heat, pour in 3 tablespoons oil, and when hot, add 1 sprig thyme and the sausages.
4	Grill well, turning occasionally. Remove to a plate, and cover with aluminum foil to keep warm.
5	Strain the cooking juices, keeping only the liquid part, discarding the rest (herbs, shallot, garlic) and checking the seasoning.
6	Pour into the hot sausage pan, lower the heat and deglaze by scraping the bottom. Add 50 g butter in small pieces and stir, whisking gently.
7	Heat the plates and place mashed potatoes and a sausage in each.
8	Scoop out the center of the purée with the back of a tablespoon, and fill the "volcano" with cooking juices. Serve immediately, with the remaining cooking juices in a bowl or sauceboat.

Remarks

If you have any leftover roast or chicken juices, they can be used to replace the juices in this recipe.

---