Grilled Sausages with 3 Cheese Mash and Salsa Verde

Serves 4

1 hour

180°C/Gas 4


1 packet Hafner's Recipe 77 sausages


For the mash:

500g Maris Piper potatoes, peeled and cut into quarters

50g Emmental cheese

50g Gruyere cheese

50g Cheddar cheese

3 Tablespoons crème fraiche

Salt and pepper


For the salsa verde:

1 clove of garlic

1 handful of fresh flat-leaf parsley

1 handful of fresh basil

1 handful of fresh mint

1 tablespoon of capers

4 - 5 of small gherkins, in sweet vinegar

3 quality anchovy fillets

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

4 tablespoons extra virgin olive oil


To serve:

Asparagus, green beans and 1 red onion, peeled and finely sliced.


For the mash:

Plunge the peeled potatoes into boiling salted water, bring back to the boil then reduce the temperature and simmer for 20 minutes until perfectly cooked. Drain and mash, stir grated Emmental, Gruyere and Cheddar into the mash, add crème fraiche, salt, pepper and mix until smooth. Meanwhile place the sausages onto a griddle and cook while you make the salsa verde.


For the salsa verde:

Crush the garlic and finely chop the herbs, capers, gherkins and anchovies. Place all the ingredients into a bowl, add the mustard and vinegar, then slowly stir in olive oil and season with salt and pepper.


To assemble:

Griddle the asparagus, green beans and red onion as the sausages just finish cooking.

Pile the mash onto warm plates, top with sausages, vegetables and drizzle with salsa verde.