CookEat Recipe
Mashed Potatoes, Maria
Mashed potatoes finished with fried pork sausage meat, hot milk, pepper and nutmeg. Fresh Toulouse-style pork sausage is the modern choice here.
Method
Steps
Step 1
Boil the six medium peeled potatoes in the two quarts water with one teaspoon salt for about thirty-five minutes, until tender. Drain on a sieve, then press through a potato masher into a bowl.
Step 2
Remove the casings from three actual raw Toulouse-style pork sausage links and cut the meat into small pieces. Put it in a small saucepan with one tablespoon good lard and fry briskly for about five minutes, stirring. Continue until fully cooked, checking several of the largest pieces with a clean thin food thermometer to reach at least 165°F (74°C). The time is a guide; cook the meat through before adding the potatoes.
Step 3
Add the mashed potatoes, one gill hot pasteurized milk, the additional half teaspoon salt, three saltspoons white pepper and one saltspoon grated nutmeg. Mix sharply over the heat for about five minutes, until thoroughly hot and combined. Transfer to a vegetable dish and serve promptly.
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