I have been eating this dish for about seven years. It is a dish that my grandmother, my moeke, had in her recipe collection. And now I do too. This spring mash with vegetarian sausages is a great year-round meal, but best, you guessed it, in the spring. Originally this Dutch dish was not vegetarian, but like almost all dishes nowadays, it was an easy adjustment.
![](https://www.meerdanbroccoli.net/wp-content/uploads/2022/03/56980345-E94B-49BC-90FD-480CF3989E10-1024x768.jpeg)
Spring mash with sausages
10 minutes preparation + 15 minutes cooking — serves 3 to 4
Ingredients
- 800 grams potatoes
- 300 grams carrots
- 200 grams mangetout
- 1 pack of vegetarian sausages (we used Richmond’s meat-free sausages)
- Butter
- (Soya) milk
- Pepper
- Salt
Preparation
- Peel the potatoes and cut into pieces (no larger than 2cm).
- Peel the carrots and cut into half rings.
- Wash the mangetout and cut in half.
- Bring the mangetout to a boil in a port of water and cook in c. 4 minutes. Drain and keep separate.
Preparing the mash and sausages
- In the same pot of water, bring the potatoes and carrot to a boil.
- Boil the potatoes and carrot for c. 10 minutes.
- Meanwhile, heat a knob of butter in a pan and add the sausages as soon as the pan is hot and the butter has melted.
- Cook the sausages in c. 8 minutes until golden brown (longer/shorter depending on the packing instructions of the type of vegetarian sausages that you’ve chosen).
Bringing it all together
- Drain the potatoes and carrots. Put back in the pot.
- Coarsely mash the potatoes and carrot with a dash of (soya) milk.
- Mix in the mangetout through the mash.
- Season the mash with salt and pepper to taste.
- Serve the mash with the sausages.
Enjoy your meal!
Did you like this?
Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!