Homemade Sausage Mash

Ingredients

• 4 pieces Fresh pork sausages (preferably medium size, skinless)
• 800 g New potatoes (Charlotte or Amandine) (firm-fleshed, not fry varieties like Samba)
• 30 g Butter (for the mash and the sauce)
• 100 ml Whole milk (lightly warmed)
• 1 tsp Salt
• ½ tsp Ground black pepper
• a pinch Nutmeg (optional, for the mash)
• 1 tbsp All-purpose flour (to thicken the sauce)
• 50 ml Dry white wine (deglaze the pan)
• 200 ml Water (for the sauce)

Instructions

1. Prepare the potatoes

   Wash the new potatoes, brush off any dirt, then cut into large uniform pieces.

   Time: PT5M

2. Cook the potatoes

   Place the pieces in a saucepan, cover with cold salted water, bring to a boil then reduce to medium heat and simmer 15‑20 minutes until fork‑tender.

   Time: PT20M

   Temperature: 100°C

3. Drain and mash

   Drain the potatoes in a colander, return them to the hot saucepan, add butter, warm milk, salt, pepper and nutmeg, then mash with a potato masher until smooth.

   Time: PT5M

4. Cook the sausages

   Heat the skillet over medium heat, add the sausages without piercing the skin. Cook 12‑15 minutes, turning regularly, until nicely browned and the internal temperature reaches 71°C.

   Time: PT15M

   Temperature: 180°C

5. Prepare the quick sauce

   Remove the sausages from the pan, keep the fat. Sprinkle the flour into the hot pan, stir for 1 minute to cook the flour, deglaze with the white wine, add water, bring to a gentle boil and reduce for 5 minutes until thickened. Finish the sauce with butter off the heat.

   Time: PT10M

   Temperature: 100°C

6. Plating

   Divide the mash onto plates, place a sausage on each portion, drizzle with sauce and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Fresh pork sausages: poultry sausages, veal sausages
• Instead of New potatoes (Charlotte or Amandine): firm-fleshed potatoes (Yukon Gold)
• Instead of Butter: margarine, olive oil (for the mash)
• Instead of Whole milk: semi-skimmed milk, almond milk
• Instead of Nutmeg: light cinnamon
• Instead of All-purpose flour: cornstarch (diluted)
• Instead of Dry white wine: chicken broth, water + a splash of vinegar

Equipment Needed

• Saucepan
• Colander
• Potato masher or hand masher
• Frying pan
• Wooden spoon
• Chef's knife
• Cutting board
• Measuring cup
• Mixing bowl

Critical Steps — Do Not Skip

• Cook the potatoes until perfectly tender.
• Sear the sausages without piercing the skin to retain juices.
• Make the sauce roux without lumps and deglaze properly.

Chef Tips from the Video

• Use new potatoes of uniform size for even cooking.
• Deglaze the pan with dry white wine to add acidity that balances the sausage fat.
• Add a knob of cold butter at the end of the sauce for a professional shine.

Troubleshooting

Storage

Refrigerator: Store the mash and sausages separately in airtight containers for 2‑3 days.

Freezer: The mash freezes for 1 month (thaw in the refrigerator before reheating). Cooked sausages keep for 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mash ahead of time and gently reheat it in a bain‑marie or microwave.
• The sauce can be made the day before and gently reheated before serving.