Sausage and mashed potatoes
A recipe from
cooking-ez.com June 8th 20255624
For 4 people, you will need:
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.
June 8th 2025.
