Hutspot with Smoked Sausage (Shellfish-Free)

Ingredients

• about 680 g Potatoes
• about 450 g Carrots
• 2 medium Onions
• about 450 g Smoked Sausage (Chicken or Pork)
• 1 cup Vegetable Broth
• 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 about 680 g Potatoes and cut them into 2.54 cm (2.5 cm) cubes. Peel the about 450 g Carrots and cut them into 2.54 cm (2.5 cm) thick rounds. Peel the 2 medium Onions and cut them into 1.27 cm (1.25 cm) dice.
2. 2Place the cut about 680 g Potatoes, about 450 g Carrots, and 2 medium Onions into a large (at least 6-quart / 5700 ml) heavy-bottomed pot. Pour in the 1 cup Vegetable Broth and add enough cold water to cover the vegetables by about 2.54 cm (2.5 cm).
3. 3Place the pot over high heat and bring the liquid to a rolling boil, which is approximately 100°C. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook for 20-25 minutes, or until the vegetables are very tender when pierced with a fork and easily mashable.
4. 4While the vegetables are simmering, place the about 450 g Smoked Sausage in a separate medium saucepan. Add enough cold water to cover the sausage. Bring the water to a gentle simmer over medium heat, approximately 85°C, and cook for 8-10 minutes, or until the sausage is heated through to an internal temperature of 74°C. Carefully remove the sausage from the water and set it aside.
5. 5Once the vegetables are tender, carefully drain most of the cooking liquid from the pot, leaving about 1/4 cup (60 ml) of liquid with the vegetables. Add the 2 tablespoons Butter and the 1/4 cup Milk to the pot. Using a potato masher or large fork, mash the vegetables until they are smooth and creamy, with no large lumps remaining.
6. 6Stir in the 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper into the mashed vegetables. Slice the cooked about 450 g Smoked Sausage into 1.27 cm (1.25 cm) thick rounds. Divide the hutspot among four plates and arrange the sliced smoked sausage on top of each serving.

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