Sausages and Mash

Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 pound pork sausages
  • 2 tablespoons lard
  • butter


Blanch sausages by putting them in a saucepan with cold water and bringing them quickly to a boil. Drain them; remove their skins; cut them into 3 pieces each and sauté pieces in lard for a minute or two to brown them.

Place sausages in a buttered pie dish or heatproof baking dish and sprinkl