Sausages with mashed potatoes
A simple Swedish weeknight classic: fried sausages with creamy homemade mash, mustard and ketchup. Often with prawn salad on the side – or in a bun with the mash, as a 'halv special'.
- 34 minTime
- 22 minHands-on
- 4Portions
- ≈ 22 krper portion
- 720kcal per portion
Ingredients for 4 portions
- 600 gVienna sausage
- 1 tbspButter, for frying
- 4 tbspMustard
- 4 tbspKetchup
On the side
- 1 kgPotato, floury
- to tasteSalt
- 2 dlMilk
- 2 tbspButter, for the mash
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until soft, about 20 minutes.
- Fry the sausages in butter in a frying pan over a medium heat for 6–8 minutes, turning them often so they brown all over.
- Warm the milk. Drain the potatoes and mash them with the butter, ideally using a potato ricer. Beat in the warm milk to make a creamy mash and season with salt.
- Serve the sausages with the mash, mustard and ketchup.
The cost is estimated from Swedish grocery prices.
