Hutspot with Smoked Sausage (Dairy-Free)

Ingredients

• 1 kg Potatoes, peeled and cubed
• 500 g Carrots, peeled and sliced
• 2 large Onions, chopped
• 500 ml Vegetable broth
• 400 g Plant-based smoked sausage
• 2 tbsp Dairy-free margarine
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 kg of peeled and cubed potatoes, 500 g of peeled and sliced carrots, and 2 large chopped onions. Pour in the 500 ml of vegetable broth, ensuring the vegetables are mostly covered.
2. 2Bring the liquid to a rolling boil over high heat (approximately 212°F / 100°C), then reduce the heat to low and simmer gently for 25-30 minutes, or until the vegetables are very tender and easily pierced with a fork.
3. 3While the vegetables are simmering, slice the 400 g plant-based smoked sausage into 1/2-inch (1.25 cm) thick rounds. Heat a 10-inch (25 cm) skillet over medium heat (approximately 300-350°F / 150-175°C) and cook the sausage slices for 5-7 minutes, turning occasionally, until they are lightly browned and heated through.
4. 4Carefully drain any excess liquid from the cooked vegetables in the pot using a colander. Return the drained vegetables to the pot, add the 2 tbsp of dairy-free margarine, and mash them thoroughly with a potato masher or large fork until smooth but still slightly chunky.
5. 5Stir the 1 tsp of salt and 0.5 tsp of black pepper into the mashed vegetables until evenly combined. Serve the hutspot immediately while hot, topped with the slices of cooked 400 g plant-based smoked sausage.

Substitutions

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