Sausages with Mashed Potatoes (Bangers and Mash)

Ingredients

• 150 g flour
• 1 tsp Olive oil
• 0.5 tsp Salt
• flour (for the work surface)
• oil (for frying)
• 600 g waxy cooking potatoes
• 125 ml whole milk
• 1 tbsp butter
• Nutmeg (freshly grated)
• Pepper (freshly ground)
• Salt
• 10 pork sausages
• 1 rosemary sprig
• 2 tsp clarified butter

Instructions

1. 1.

   Mix the flour with salt and knead with oil and about 3-4 tbsp tap water into a firm dough that no longer sticks to the bowl edge (add more flour if needed). Wrap in foil and rest for about 15 minutes. Remove from foil, knead vigorously for about 5 minutes, then divide into 12 portions. Heat oil for frying to 160 °C. Shape each dough portion into a ball, coat with flour, press into a floured small tart pan, hollowing the center so the edge becomes very thin. Alternatively press dough balls into a mini muffin tin or shot glass to form dough cups. Immediately drop each cup into hot fat and fry until golden brown to keep shape. Remove with a slotted spoon, drain on kitchen paper and cool.

2. 2.

   Peel, wash, roughly cut potatoes and boil in salted water for about 25 minutes. Drain, let steam off, mash with a potato masher, then blend with milk and butter into a smooth purée. Season with salt, pepper and nutmeg.

3. 3.

   Heat clarified butter in a pan and brown the sausages on all sides. Add rosemary sprig during cooking. Remove and slice into pieces.

4. 4.

   Fill dough cups with mashed potatoes and top with pork sausage slices.