Beetroot mash & chicken sausage
This dish is really simple and even looks a bit messy, but in its simplicity wonderful flavours are hidden. This colourful combination of beetroot, apple, shallots and crispy baked sausage tastes great! This recipe uses chicken sausage, but do feel free to choose whatever kind of sausage you like. You can easily turn it into a vegetarian dish. this kids-approved dish is an easy recipe for parents to serve their children a healthy meal.
Servings Prep Time
4people 45minutes
Servings Prep Time
4people 45minutes
  1. Collect all ingredients from the above ingredients list to start with the so-called “mise-en-place”, a French culinary phrase that means “setting all your ingredients out and set up to have them ready at hand for preparing the dish”. Although it is a standard practice in restaurant kitchens, I’m convinced that if you try to have all ingredients cut, peeled, grated, … , in your home kitchen as well, you’ll notice the efficiency during the cooking process.
  2. In this recipe the mise-en-place consists of: peel and wash the potatoes and cut them in equal chunks; coarsely grate the precooked beetroot; heat up the milk and keep warm; core the apples, ready for slicing; peel and finely slice the challots; cut the chicken sausages in 1 cm pieces
  3. Cook or steam the potatoes until tender (cooking takes about 20 minutes, steaming about 30 minutes). Heat the oil in a cooking pan and fry the sausage pieces until they are browned all over. Remove them from the pan (keeping them warm) and fry the challots with the dried sage in the same pan until tender. Remove from the pan and keep warm. Put the grated beetroot in a pan, add the bay leaf, the cinnamon, the balsamic vinegar and warm it up.
  4. Coarsely mash the cooked or steamed potatoes with the warm milk, the pinch of nutmeg. Season with salt and pepper. Remove the bay leaf and combine the beetroot with the potatoes. Slice the cored apples in 1/2 cm slices and bake them in the same pan in which you fried the sausages and the challots. If necessary add some more oil. You just want them to get a bit soft and slightly caramelized. Make sure to turn them regularly as not to burn them.
  5. Now we’re coming to the finishing touch: Put a nice pile of mashed potatoes and beetroot on separate plates. Spread a few apple slices on top. Divide the sausage pieces over them. Finish with the fried challots & sage.
  6. Enjoy this lovely, kids-approved, simple dish!