This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Sausage and mashed potatoes
Sausage and mashed potato, a classic family favourite, served here with a delicious reduced gravy.
4,411 4/5 (1 reviews)
45 min.
Easy
8 people
13 IngredientsLast modified on: June 8th 2025
For 8 people, you will need:
- 1
1 litre 600 ml potato purée - 2
400 ml water - 3
2 beefs stock cube - 4
2 sprigs thyme - 5
2 bayleaves - 6
2 shallots - 7
2 cloves garlic - 8
6 tablespoons oil - 9 2 sprigs thyme
- 10
8 sausages - 11
103.2 mls butter - 12
salt - 13
pepper
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Heat 1 litre 600 ml potato purée gently, covered.
Stage 2 - 10 min.
Meanwhile, prepare the jus de cuisson: In a small saucepan over medium heat, pour in 400 ml water, add 2 beefs stock cube, 2 sprigs thyme, 2 bayleaves, 2 shallots minced and 2 cloves garlic.
Don't add salt, as the stock cube is already very salty, but add pepper, bring to the boil and reduce by about half.
Don't add salt, as the stock cube is already very salty, but add pepper, bring to the boil and reduce by about half.
Stage 3 - 2 min.
Stage 4 - 7 min.
Stage 5 - 3 min.
Strain the cooking juices, keeping only the liquid part, discarding the rest (herbs, shallot, garlic) and checking the seasoning.
Stage 6 - 3 min.
Stage 7 - 4 min.
Heat the plates and place mashed potatoes and a sausage in each.
Stage 8 - 5 min.
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.
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.
Keeping: Enjoy immediately.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 480 RDI=190 % | 3,130 RDI=300 % | 2,680 RDI=410 % | 38,580 RDI=1,930 % | 161,520 RDI: 1,930 % |
| Per 100 g | 20 RDI=8 % | 130 RDI=10 % | 110 RDI=20 % | 1,580 RDI=80 % | 6,610 RDI: 80 % |
| Per person | 60 RDI=20 % | 390 RDI=40 % | 330 RDI=50 % | 4,820 RDI=240 % | 20,190 RDI: 240 % |
How much will it cost?
- For 8 people : 12.15 €
- Per person : 1.55 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Two-stage beef chuck , Duck Parmentier, Hachis parmentier, Aligot, Sausage with duchess potatoes and a Mont d'Or fondue , ... See them all 15
Water
Like these other recipes: Quick chicken curry, Quick courgette soup with cheese, Quince and apple compote, Panettone, Quince and apple compote, ... See them all 136
Butter
Like these other recipes: Caribbean upside-down cake, "BN style" chocolate-filled biscuits, Salmon rillettes, Nonettes, Creamy artichokes, ... See them all 472
Sausage
Like these other recipes: Sausage rougail, Stuffed mushrooms au gratin, Sausages with baked beans, French style, Colcannon, Roscoff loaf, ... See them all 8
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016247 K4.4 2 hours 2 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018426 K 24.3 45 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017765 K 313.7 40 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.October 13th 2010298 K 14.2 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-03)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.