Stoemp met Worst (Mashed Potatoes and Vegetables with Sausage)

• 1 kg Russet potato
• 300 g Carrot
• 2 tsp Fine sea salt
• 300 g Leek
• 60 g Unsalted butter
• 150 ml Whole milk
• ½ tsp Ground nutmeg
• ½ tsp Black pepper
• 8 pieces Pork sausage
• 60 g Dijon mustard

1. Peel the potatoes and carrots, then cut them into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the salt. Bring to the boil, then simmer for 15 to 18 minutes until very tender.
2. Meanwhile, trim the leek, slice it, and rinse well to remove any grit. Melt 30 g of the butter in a frying pan over a medium heat, then cook the leek for 8 to 10 minutes until soft and sweet, without browning. Take off the heat.
3. Drain the potatoes and carrots well, then return them to the hot pot for 1 minute to steam-dry. Add the milk, remaining 30 g butter, nutmeg, black pepper and the remaining 1 tsp salt, then mash until rustic but cohesive. Fold in the buttery leeks and keep warm on a low heat.
4. Wipe out the frying pan and set it over a medium heat. Pan-fry the pork sausages for 12 to 15 minutes, turning regularly, until browned and cooked through. If they brown too quickly, lower the heat so they cook evenly.
5. Spoon the stoemp onto plates and top with the sausages. Serve the Dijon mustard on the side for dipping. Finish with a final grind of black pepper if you like.

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