Comfort food is often synonymous with long, leisurely cooking time—a brisket bathed in red wine simmering all afternoon in a slow oven or a roast chicken with salty crispy skin. But sometimes, especially as the weather turns cold, we want comfort food that can be prepped, made and put on the table quickly—in 30 mins or less.
This is one of my favourite fall recipes. It’s a simple combo of sausages and mashed potatoes, but the potatoes get a pick-me-up from a nice hit of crunchy, seeded mustard. (I am sure I’m not alone in this, but I often have five or more types of mustard in the fridge. Long ago in my pre-kid days, my fridge often had more mustard than any other ingredient.)
If you cube the potatoes before boiling—I leave the skins on my to save even more time—you should be able to get them soft enough for mash in about 20 minutes. The same time it should take your sausages to brown up in the pan.
Sausages and Mustard Mash (From Nigel Slater’s Kitchen Diary)
Six to 8 sausages (we use sweet Italian sausages with fennel)
1 teaspoon neutral oil (canola, grape seed, etc.)
1 tablespoon grainy mustard
4 medium potatoes
A thick slice of butter
Salt and pepper
1. Put a pot of cold, salted water on to boil. Cut your potatoes (peel them too, if you like) and add them to the water as you go. Bring the water to a boil, keep it to an aggressive simmer and leave the potatoes to cook for 20 minutes
2. Put the sausages into a shallow pan with the oil and leave to cook over a low to moderate heat, turning each one over as they colour. They will be ready after about 20-25 minutes.
3. When the potatoes can be easily pierced with the tip of a knife, remove from heat, drain and then add butter, salt, pepper and combine—you’re not looking to mash them too much at this point as you’ll still be adding the milk and mustard.
4. In a small pan, combine the milk and mustard, bring to a simmer and tip them into the potatoes, give it a mash until the consistency is how you like it (lumpy, smooth, your call)
Serve the potatoes on a bed of mash.