Sausage and mashed potatoes
Sausage and mashed potato, a classic family favourite, served here with a delicious reduced gravy.
545 4/5 (1 reviews)
45 min.
Easy
4 people
13 IngredientsLast modified on: June 8th 2025
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
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 800 g potato purée gently, covered.
Stage 2 - 10 min.
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.
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 | 240 RDI=90 % | 1,570 RDI=150 % | 1,340 RDI=200 % | 19,290 RDI=960 % | 80,760 RDI: 960 % |
| Per 100 g | 20 RDI=7 % | 110 RDI=10 % | 90 RDI=10 % | 1,360 RDI=70 % | 5,680 RDI: 70 % |
| 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 4 people : 6.10 €
- Per person : 1.55 €
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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: Aligot, Upside-down Parmentier, Colcannon, Spinach parmentier, Welsh-style potato purée, ... See them all 15
Water
Like these other recipes: Pumpkin (or potimarron) soup, Langoustine gratin, Hazelnut and orange cake, Stewed apple (compote), Raisin breads (pains aux raisins), ... See them all 136
Butter
Like these other recipes: Savoury French toast, Chestnut Fudge Cupcakes, Hazelnut and orange cake, Tomato tatin, Sicilian Epiphany Pie, ... See them all 471
Sausage
Like these other recipes: Colcannon, Roscoff loaf, Sausage rougail, Roscoff salad, Duo of slow-cooked pork, ... See them all 8
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