Recipes
Sausages with Rosemary and Mashed Potatoes
Ingredients
- All-purpose flour for coating
- Sunflower oil for frying
- Fresh rosemary sprigs: 8 sprigs (or skewers)
- Flat-leaf parsley for garnish
- 600 g potatoes
- Heavy cream for smoothing
- Milk for whipping the mash (1:1 with cream)
- Butter: 2 tablespoons for the mash, 1 tablespoon for the onion sauce
- Salt to taste
- 4 onions, sliced into rings
- 1 tablespoon brown sugar
- Ketchup: 4 tablespoons
- Soy sauce: 4 tablespoons
- 2 cloves garlic, crushed
- Salt and black pepper to taste
Preparation Steps
- Onion Sauce Preparation: Heat 1 tablespoon butter in an oven-safe pan. Add sliced onions and sprinkle with brown sugar. Fry over low heat for 10 minutes to caramelize. Add crushed garlic in the last few minutes, then add ketchup, soy sauce, salt, and pepper to taste. Place sausages in the sauce, coat, and bake in a preheated oven at 190 °C for 10-15 minutes.
- Prepare the Mashed Potatoes: Boil diced potatoes in salted water until tender. Drain and mash. Add hot milk and cream in a 1:1 ratio, and whisk into a smooth mash. Add butter and salt to taste.
- Prepare the Sausage Spirals: Cut sausages into 15-20 cm pieces, coil each piece into a spiral, and skewer with rosemary or a stick. Coat both sides with flour and fry in hot oil until golden brown.
- Serve: Serve mashed potatoes drizzled with butter alongside the sausage spirals. Garnish the spirals with chopped parsley.