Hutspot with Smoked Sausage

Ingredients

• about 680 g Potatoes
• about 450 g Carrots
• 2 medium Onions
• 4 cups Vegetable Broth
• about 450 g Smoked Sausage (dairy-free)
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 tablespoon Dijon Mustard

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

Instructions

1. 1Peel the about 680 g potatoes, about 450 g carrots, and 2 medium onions. Cut them into roughly 2.54 cm pieces so they cook evenly.
2. 2Place the cut potatoes, carrots, and onions into a large, heavy-bottomed pot. Add the 4 cups of vegetable broth. Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the vegetables are easily pierced with a fork.
3. 3While the vegetables are simmering, slice the about 450 g smoked sausage into 1.27 cm thick rounds.
4. 4Heat the 2 tablespoons of olive oil in a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Add the sliced smoked sausage to the hot skillet in a single layer. Cook for 3-4 minutes per side, until the sausage is golden brown and slightly crispy.
5. 5Once the vegetables in the pot are tender, remove the pot from the heat. Use a potato masher to gently mash the vegetables directly in the pot until they form a chunky stew consistency. Be careful not to over-mash; some texture is desired.
6. 6Stir in the 1 tablespoon of Dijon mustard. Season the hutspot with the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well to combine all the flavors.
7. 7Serve the hutspot hot. Top each serving with the golden brown smoked sausage slices.

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