How do you reheat your Mashed Potatoes with Fried Farmer's Sausage and Meat Sauce?

Sausages: In a pan on low heat with a little butter or in the oven at 160°C. Meat sauce: Heat in a pan on low heat, possibly adding a dash of water. Mashed potatoes: Heat in a pan with a dash of milk or in the microwave at half power.

Mashed potatoes with fried farmer's sausage and meat sauce

Q: How do you store Mashed potatoes with fried farmer's sausage and meat sauce in the refrigerator?

Fried sausage: Max. 2 days in a sealed container. Meat sauce: Max. 3 days in a sealed container. Mashed potatoes: Max. 2 days in a sealed container.

Q: How do you store Mashed potatoes with fried farmer's sausage and meat sauce in the freezer?

Fried sausage: Up to 2 months. Meat sauce: Up to 3 months. Mashed potatoes: Up to 1 month (note: may become a bit watery after thawing).

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30min

•

Easy

A creamy mashed potato with a perfectly cooked farmer's sausage - so simple, so nostalgic and above all: incredibly tasty! And of course, the classic hole in the mash for the meat sauce is a must. Serve with a fresh salad, such aschicory with mayonnaise, for a fresh contrast.

Want to know how to fry sausages without them popping? I'll explain it to you step by step!

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Ingredients

What do you need?

Quantity: 4P

Mashed potatoes

Mashed potatoes
100 ml (or more) extra warm milk
knob of butter

Fried farmer's sausages

1 knob of butter
4 large farmer's sausages

Meat sauce

250 ml brown stock
Knob of cold butter
Salt and pepper

Mashed potatoes

Mashed potatoes
100 ml (or more) extra warm milk
knob of butter

Fried farmer's sausages

1 knob of butter
4 large farmer's sausages

Meat sauce

250 ml brown stock
Knob of cold butter
Salt and pepper

Preparation method

How do you make this?

Making mashed potatoes= Make your mashed potatoes according to the basic recipe (LINK) and keep warm. Add extra milk and butter for an extra creamy texture.

How to fry farmer's sausages without letting them jump: Melt a knob of butter in a pan over medium heat.

Let the butter foam slightly and place the sausages in it. Do not put the heat too high, because a pan that is too hot will cause the sausages to burst and lose their juices.

Brown the sausages gently on both sides. Use tongs to turn them and do not prick them with a fork, so that they remain juicy.

Remove the sausages from the pan and set aside.

Making meat sauce

Pour off any excess fat from the pan and deglaze the pan with the brown stock.

Let the stock reduce for a few minutes until the sauce thickens slightly.

At the end, beat in a knob of cold butter – this is called 'monter au beurre' in the kitchen and gives a nice shine and extra flavour. Season with salt and pepper.

ServeSpoon the mashed potatoes onto plates and make a well in the middle. Add the fried farmer's sausage and pour the meat sauce into the well. Enjoy this delicious, nostalgic meal!

Tips

Extra creamy puree?Add some extra milk and butter and stir well.
Do you want less fat?Use less butter or fry the sausages in a dry pan with a non-stick coating.
Serve with a fresh touch:A chicory salad with mayonnaise (link) goes perfectly with this.