Hutspot with Smoked Sausage

Ingredients

• 1000 g Potatoes
• 500 g Carrots
• 2 medium Onions
• 400 g Smoked Sausage (rookworst)
• 2 tablespoons Butter
• 1/4 cup Milk
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 1000 g Potatoes, 500 g Carrots, and 2 medium Onions. Cut the potatoes and carrots into roughly 2.54 cm cubes. Cut the 2 medium onions into quarters.
2. 2Place the cut potatoes, carrots, and onions into a large, heavy-bottomed pot. Add enough water to cover the vegetables completely. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low. Cover the pot and simmer for 20-25 minutes, or until the vegetables are easily pierced with a fork.
3. 3While the vegetables are simmering, place the 400 g Smoked Sausage in a separate pot. Cover the sausage with water and bring to a gentle simmer over medium heat. Cook for 15-20 minutes, or until the sausage is heated through. Do not boil vigorously.
4. 4Once the vegetables are tender, carefully drain all the water from the large pot. Add the 2 tablespoons of Butter and the 1/4 cup of Milk to the hot vegetables. Mash the vegetables with a potato masher or sturdy fork until they reach a mostly smooth consistency. Stir in the 1/2 teaspoon of Salt and the 1/4 teaspoon of Black Pepper.
5. 5Slice the cooked 400 g Smoked Sausage into 1.27 cm thick rounds.
6. 6Serve the mashed vegetable mixture (hutspot) hot, with the sliced 400 g Smoked Sausage placed on top or alongside.

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