Hutspot with smoked sausage

Serves 8

Enjoy Chef Jonathan Collin's warm hutspot with smoked sausage recipe.

8 pc

smoked sausage

8 pc

orange carrots, peeled, trimmed, and sliced

8 pc

Yukon Gold potatoes, peeled and quartered

4 pc

yellow onions, trimmed, peeled, and quartered

2 pc

Red Prince apples, cored, peeled, and quartered

2 pc

Fresh Bay leaves

3 tbsp

unsalted butter

1 litre

chicken stock, or water

To taste

flaked sea salt

To taste

freshly ground black pepper

Garnish

whole grain mustard

Garnish

white wine vinegar

Layer in a large stockpot starting with potatoes, carrots, onions, apples, bay leaves and top with sausage.
Add chicken stock or water, cover and bring to boil. Reduce to simmer for 20-30 minute or until potatoes are fork tender.
Remove sausage and set aside, remove bay leaves, add butter, mash until desired consistency, add water if necessary. Season with salt and pepper, remembering that the sausage will have rendered salt and fat.
To serve, place a large scoop on a plate, pressing a spoon into the top, add butter, mustard and sliced sausage.