Ingredients
- 8 thick sausages
- 1.5 kg bintje potatoes
- 50g butter
- 1 glass(es) of milk
- 2 tablespoon(s) of vegetable oil
- 1 chopped onion
- 2 shallots, sliced
- 2 cloves of garlic, minced
- 3 tablespoon(s) mango chutney
- 35 cl of vegetable broth
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salt and pepper
Preparation
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Peel the potatoes and cut them into pieces. Place them in a saucepan of cold salted water. Bring to the boil and cook for 10 to 15 minutes.
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Drain and return the potatoes to the pot. Add the butter and mash everything with a potato masher or fork. Gradually pour in the milk to dissolve the puree. Season.
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Cook the sausages in a heavy-bottomed casserole dish for 10 minutes over medium heat with the oil. Add the onion, shallots and garlic. Cook over medium-low heat for 5 minutes with the lid on.
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Add the chutney and broth, then bring to the boil. Mix and cook covered at a low simmer for 10 to 15 minutes until the sauce is brown and syrupy.
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Serve the mash in deep plates, with 2 sausages, and pour the sauce over everything.
