Dutch Hutspot with Smoked Sausage

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.