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First,
make the mash. Peel the potatoes and
cut into chunks. Place in a pan and
cover with the water, beer and a good
tsp of salt. If there isn't enough
liquid to cover the potatoes, just
add some more water until covered.
Bring to the boil and simmer until
the potatoes are just starting to
break apart. Drain off the liquid,
making sure that any residual moisture
has evaporated.
In the mean
time, heat the milk and butter, being
careful not to allow it to boil. Remove
form the heat once the butter is melted.
Mash the potato, ideally with a potato
ricer, while it is sill warm. Immediately
after the potato is mashed, fold in
the warm butter and milk mixture.
Add salt and white pepper to taste.
Cook the
sausages in a 200°C pre-heated oven
until brown and cooked through (about
25 minutes). When cool enough to handle,
slit the sausages lengthwise down
the middle, not quite cutting all
the way through. Put the mash in a
piping-bag and pipe into the middle
of the sausage.
If you
don’t have a piping-bag, you can make
one with a sheet of kitchen parchment
paper: just fold in half and then
make a conical funnel by bringing
the top right corner down to the bottom
left. Cut off at the end to make a
hole large enough for the mash to
squeeze through, and secure the paper
by turning down the ‘v’ at the top
to form an even round opening. Fill
with mash and pipe away.
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