Hutspot with Smoked Sausage (Gluten & Wheat Free)

Instructions

1. 1Peel the about 680 g potatoes, about 450 g carrots, and 2 medium onions. Cut the potatoes and carrots into 2.54 cm chunks. Cut the onions into 2.54 cm pieces.
2. 2Place the cut potatoes, carrots, and onions into a large heavy-bottomed pot. Add the 1 cup of vegetable broth. Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 to 25 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. Place a 25.4 cm skillet over medium-high heat. Add the sliced sausage to the dry skillet and cook for 5 to 7 minutes, turning occasionally, until lightly browned on both sides.
4. 4Carefully drain the cooked vegetables from the pot, reserving about 1/2 cup of the cooking liquid. Return the drained vegetables to the empty pot. Add the 2 tbsp of butter and the 1/2 cup of milk to the pot with the vegetables.
5. 5Mash the vegetables, butter, and milk together using a potato masher or a fork until mostly smooth. If the mixture seems too thick, gradually add small amounts of the reserved cooking liquid until it reaches your desired consistency.
6. 6Season the mashed vegetable mixture with the 1/2 tsp of salt and 1/4 tsp of black pepper. Stir well to combine.
7. 7Serve the hutspot immediately, topped with the pan-fried about 450 g smoked sausage.

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