Potato puree with homemade sausages

Name: Potato puree with homemade sausages - Elena D.
Ingredients: sausages 5 potatoes milk salt

Meat - Potato puree with homemade sausages by Elena D. - Recipia

I usually make mashed potatoes with homemade sausages when I have leftover fresh sausages from the freezer and a few potatoes that need to be used. It's the kind of dish that doesn't require much planning. It yields two hearty plates, doesn't involve complicated ingredients, and everything is straightforward, with no surprises. Quick Info Total Time: 40-45 minutes Servings: 2 Difficulty: Easy Ingredients 1 roll of homemade sausages (approx. 250-300 g) 5 medium potatoes (approx. 700 g) 120 ml milk (preferably whole, or 3.5%) 30 g butter (1 small cube, about a tablespoon) salt (to taste) 1-2 tablespoons of oil for frying the sausages Instructions 1. Peel the potatoes and cut them into evenly sized cubes. Rinse them briefly to remove some starch. 2. Place the potatoes in a pot of cold salted water. Don't cover them completely to avoid boiling over. Once they start to boil, let them cook for about 25-30 minutes or until a fork easily pierces them. 3. In the meantime, cut the sausages into 4-5 cm pieces. If they have natural casings, they won't fall apart. 4. In a non-stick skillet, heat the oil over medium heat. Add the sausages and let them brown on all sides, turning occasionally. This should take about 10-12 minutes, depending on their thickness. 5. When the potatoes are ready, drain them well. Return them to the dry pot over very low heat to let any remaining steam escape (1 minute). 6. Add the butter to the hot potatoes and mash them with a potato masher or a simple potato ricer. Do not use a blender, as it will make them gummy. 7. Gradually incorporate the warm milk (I heat it for a few seconds in the microwave or on the stove). Mix until you reach the desired consistency. Taste for salt and adjust if needed. 8. Serve the mashed potatoes warm alongside the fried sausages. Why I Make This Recipe Often It’s quick to prepare, doesn’t require special skills or attention. The ingredients are almost always available at home. The mash tastes better if you use good sausages. It's filling, and nothing goes to waste. Tips and Variations Tips - Use starchy potatoes, not waxy ones. - Take the sausages out of the fridge 20 minutes before frying; otherwise, they may burst. - When making the mash, don’t add all the milk at once; see how much the potatoes absorb. Substitutions - Homemade sausages can be replaced with any fresh or smoked sausages, but the flavor will differ. - Whole milk can be substituted with plant-based milk, though the texture will be slightly different. - Butter can be replaced with olive oil for a dairy-free option, but the mash will be denser. Variations - For a creamier mash, add 1-2 tablespoons of sour cream along with the milk. - For added flavor, put a bay leaf in the water while the potatoes boil. - Stir in a pinch of grated nutmeg or a bit of white pepper into the mash. - You can add a crushed garlic clove when mashing the potatoes if you like the flavor. Serving Ideas - The mashed potatoes with sausages pair well with pickles, sauerkraut, or sour cucumbers. - You can drizzle the leftover sausage juices over the mash for extra flavor. - It also goes well with beet salad. Frequently Asked Questions 1. What kind of potatoes should I use? Use starchy (white) potatoes, not red-skinned or waxy ones. The mash will be fluffier. 2. Can I make the recipe without milk and butter? Yes, you can use just water and oil, but the flavor will be simpler. You can add 1-2 tablespoons of plant-based cream if you want a creamy texture without dairy. 3. How long should I fry the sausages? On average, 10-12 minutes over medium heat, until they are nicely browned on all sides and cooked through. If they are very thick, you can cover them for 2-3 minutes towards the end to ensure they are cooked in the center. 4. How do I store the mash if there are leftovers? Store it in the fridge, covered. It keeps well for 2 days. When reheating, add a tablespoon or two of milk to prevent it from drying out. Nutritional Values Per serving (estimated, with sausages and classic mash): approximately 550-600 kcal, 22 g protein, 38 g fat, 40 g carbohydrates. The type of sausages used may alter the values. If you use sour cream or more butter, the fat content increases. Storage and Reheating The mash and sausages can be stored in the fridge, either separately or together, in covered containers. They are fine for 2 days. To reheat, use the microwave or warm the mash over low heat with a little extra milk, stirring frequently. The sausages can be easily reheated in a skillet with a lid, without additional oil. The recipe remains just as simple, no matter how you adapt it.

Potato puree with homemade sausages

Tags

Categories