Instructions
Follow the steps and taste along the way.
Cut the vegetables
Cut the potatoes into roughly 2 cm cubes, the carrots into 1 cm pieces, and the onion into thin wedges. Cutting them to similar sizes will help the vegetables cook evenly.
Cook the hutspot
Put the potatoes, carrots, and onion in a pot. Add 1.5 l of water and 5 g of salt, then bring to a boil. Simmer gently for 18 to 20 minutes, until the potatoes break apart easily with a fork and the carrots are tender.
Heat the sausage
While the vegetables cook, put the sausage in a smaller pot, cover with 800 ml of water, and heat it slowly. Keep the water just below boiling for 8 to 10 minutes; do not let it boil vigorously, or the sausage may split.
Mash the vegetables
Drain the vegetables and return them to the warm pot. Heat the milk with the butter, pour it over the vegetables, and mash roughly with a potato masher; do not blend until smooth. Stir in 1 g of salt, the black pepper, and the nutmeg.
Serve
Divide the hutspot among four plates. Cut the sausage into thick slices and place them on top of the mash. Serve with mustard; its sharper flavor balances the sweetness of the carrots and onion.
