Sausages and mash with sauce


  • 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
  • salt and pepper


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve the mash in deep plates, with 2 sausages, and pour the sauce over everything.

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