Hearty Dutch Carrot and Potato Mash with Homemade Pork Sausage

Name: Hearty Dutch Carrot and Potato Mash with Homemade Pork Sausage
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 400 g pork shoulder or belly, cut into 2-3 cm cubes; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp ground nutmeg; Pinch of ground cloves; 0.5 tsp garlic powder; 0.5 tsp onion powder; 20 g water (for sausage); 200 g onions, peeled and halved; 10 g olive oil; 500 g carrots, peeled and cut into 2 cm pieces; 700 g floury potatoes, peeled and cut into 3-4 cm pieces; 1000 g water (for steaming); 30 g butter; 100 g warm milk; 1 tsp salt (for mash, or to taste); 0.5 tsp black pepper (for mash, or to taste)

Thermomix recipe: Hearty Dutch Carrot and Potato Mash with Homemade Pork Sausage. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

400 g pork shoulder or belly, cut into 2-3 cm cubes
1 tsp salt
0.5 tsp black pepper
0.25 tsp ground nutmeg
Pinch of ground cloves
0.5 tsp garlic powder
0.5 tsp onion powder
20 g water (for sausage)
200 g onions, peeled and halved
10 g olive oil
500 g carrots, peeled and cut into 2 cm pieces
700 g floury potatoes, peeled and cut into 3-4 cm pieces
1000 g water (for steaming)
30 g butter
100 g warm milk
1 tsp salt (for mash, or to taste)
0.5 tsp black pepper (for mash, or to taste)

Instructions

To prepare the Homemade Pork Sausage: Place 400 g pork shoulder (cut into 2-3 cm cubes) into a clean, dry mixing bowl. Add 1 tsp salt, 0.5 tsp black pepper, 0.25 tsp ground nutmeg, a pinch of ground cloves, 0.5 tsp garlic powder, 0.5 tsp onion powder, and 20 g water. Secure the lid.
Grind the pork mixture for 20 sec / Speed 7. Scrape down the sides of the bowl with the spatula. Grind again for 10 sec / Speed 7 if a finer consistency is desired.
Transfer the sausage mixture onto a piece of cling film or baking paper. Form it into a thick log, approximately 15-20 cm long and 5 cm in diameter. Wrap it tightly, twisting the ends to secure. Place the wrapped sausage log into the Varoma dish. Set aside.
To prepare the Hutspot Base: Place 200 g peeled and halved onions into the mixing bowl. Chop for 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 10 g olive oil to the bowl. Sauté for 5 min / 120°C / Speed 1.
Meanwhile, peel 500 g carrots and 700 g potatoes. Cut the carrots into 2 cm pieces and the potatoes into 3-4 cm pieces.
Add 1000 g water to the mixing bowl. Insert the simmering basket and add the chopped carrots and potatoes. Secure the lid. Place the Varoma dish with the sausage log on top.
Cook for 30-35 min / Varoma / Speed 2, or until the vegetables are tender and the sausage is cooked through. Pause and check the tenderness of the vegetables after 20 minutes, adjusting cooking time if necessary.
Carefully remove the Varoma dish and set aside. Using the spatula, lift out the simmering basket with the cooked vegetables and set aside. Discard the cooking water from the mixing bowl.
Add the cooked carrots and potatoes back into the mixing bowl. Add 30 g butter, 100 g warm milk, 1 tsp salt, and 0.5 tsp black pepper. Mash for 20 sec / Speed 4, or until the desired consistency is reached. Scrape down the sides and mash again if necessary.
Unwrap the homemade pork sausage and slice it into thick rounds. Serve the hutspot hot, topped with the sliced homemade pork sausage.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.