The Country Kitchen

Ingredients

• 2-3 large potatoes — peeled and cut into chunks
• 8 Richmond Thick Irish Recipe sausages
• 100ml milk
• 50g butter
• Pinch grated nutmeg
• A sprinkle of salt and pepper to season

Method

1. Bring a pan of lightly salted water to the boil and add the chunks of potato. Boil for 15 minutes, or until soft and tender.
2. While your potatoes are simmering nicely, put your succulent Richmond sausages into a frying pan and sizzle over a medium heat for 15 minutes, until cooked to perfection.
3. Once the potatoes are tender, drain in a colander and leave to cool for a couple of minutes.
4. Pour the milk into a pan and add half the butter and the nutmeg; slowly warm the mixture over a low heat to melt the butter.
5. Add the potatoes to the pan and gently mash together until smooth; season to taste.
6. Add the remaining butter and mix until fully blended and deliciously creamy.

Tip

Serve with classic carrots and peas, and enjoy your deliciously simple sausage and mash dish.