Dutch Hutspot with Mustard Sausage

Ingredients

• 10 oz smoked sausage, sliced
• 1 lb potatoes, cubed
• 3 carrots, sliced
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp whole-grain mustard
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Put the cubed potatoes and sliced carrots in a large saucepan with the onion, cover with cold salted water, and bring to a boil.
2. Simmer for 20 to 25 minutes, until both the potato and the carrot are completely soft and a knife meets no resistance. Undercooked carrot will leave hard flecks that never mash out.
3. While they cook, heat the oil or butter in a skillet over medium heat and brown the sliced sausage for 5 to 6 minutes, turning, until crisp at the edges and heated right through. Add the garlic for the last 30 seconds and keep warm.
4. Drain the vegetables thoroughly, reserving a cup of the cooking water, and return them to the dry pan over low heat for a minute to steam off the surface moisture.
5. Mash everything together coarsely with a potato masher. Hutspot is meant to be rough and streaked with orange, so stop well before it is smooth, and never use a blender or the potato turns to glue.
6. Beat in the mustard and enough of the reserved cooking water to make it soft and spoonable, then season generously with salt and pepper.
7. Pile the hutspot into bowls, make a well in each, and spoon the sausage and its pan juices into the middle. Finish with the fresh herbs and lemon wedges.

Allergen note: Contains dairy and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.