Fiona learnt her fail-safe method for cooking sausages from the late Jonathan Gianfreda of the legendary butchers shop, Jonathan’s in Smith Street, Collingwood. There’s no piercing skins, and plump moist sausages are always guaranteed. 

serves 4 (1½ sausages per person)

1 packet of six Italian beef sausages (or your flavour choice)

750g nicola potatoes, washed, peeled and quartered

250ml (1 cup) milk

40g unsalted butter

sea salt

freshly ground pepper

¼ chopped flat-leaf parsley leaves

Torello Farm tomato sauce, to serve

2 bunches of baby broccoli, sauteed

Place potatoes in a large saucepan, cover with cold water add a teaspoon of salt and bring to the boil over a high heat.  Reduce heat to a simmer and cook for 20 minutes or until tender when pierced with a knife.  Drain well and return potatoes to saucepan. 

Using a potato masher, mash the potato, then add milk and butter, continue to mash until the potato is a creamy consistency.  Add seasoning to taste.  Stir through parsley.

While potatoes are cooking, place sausages in a large frying pan and add enough water to a depth of 1cm.  Place frying pan over a high heat, bring water to a high simmer then reduce heat to a low simmer and cook until water has evaporated, about 15 minutes.  Increase heat to medium-high and continue cooking sausages until brown, about 2 minutes, turn sausages over then cook another 2 minutes or until browned each side.  

Serve sausages and mash as part of a spread with sauteed baby broccoli. Don’t forget the tomato sauce!

Recipe by Fiona Hammond, September 2022