Grilled sausages with 3 cheese mash and salsa verde

Serves 4

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.