Sausages and Mash from The Robert Carrier Cookbook by Robert Carrier
Blanch sausages by putting them in a saucepan with cold water and bringing them quickly to a boil. Drain them; remove their skins; cut them into 3 pieces each and sauté pieces in lard for a minute...
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Cooking tools:
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Skillet
- Pie dish
- Baking dish
- Oven
- Pot
- Potato masher
- Mixing bowl
- Spoon
Ingredients
- 2 egg yolks
- ¼ teaspoon powdered sage
- ¼ teaspoon powdered thyme
- beaten egg (optional)
- 2 cups mashed potatoes
- milk or single cream
- 2 tablespoons lard
- butter
- salt
- freshly ground black pepper
- 1 pound pork sausages
- 2 tablespoons breadcrumbs
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