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Meat, Busy evenings

Strasbourg sausages with mashed potatoes and peas

Strasbourg sausages with mashed potatoes and peas is a family dish for 4 people, ready in 35 minutes, very easy to make, for about €2.10 per person. The key is a silky mashed potato made with warm milk added little by little, and sausages warmed in barely simmering water so the skin stays intact.

Tonight it's the kids' favorite dinner, with Strasbourg sausages, silky mashed potatoes and buttered peas.

Strasbourg sausages with mashed potatoes and peas
Total time
35 min
Difficulty
Very easy
Cost per person
€2.10
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This is the kind of meal everyone agrees on at the table. The Strasbourg sausages keep their skin nicely taut, the mashed potatoes turn out soft and creamy thanks to the milk and butter, and the peas add a sweet, green touch that wakes up the plate. Nothing complicated here, just textures that work well together.

This is the dinner to make on a weeknight when you get home late and want something comforting without spending hours in the kitchen. Kids love it, adults do too, and everyone goes back for seconds without a second thought. It also works well for a quiet Sunday family dinner.

The ingredients

4 people

Butcher

  • Strasbourg sausages 8

Fruits and vegetables

  • Mashing potatoes 1 kg

Frozen foods

  • Frozen peas 400 g

Dairy

  • Milk 20 cl
  • Butter 60 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel the potatoes and cook them in salted water. 20 min

    Cut them into even pieces for an even cook.

  2. Mash them with the hot milk, half the butter, nutmeg, salt and pepper.

    Add the milk little by little to adjust the texture to your taste.

  3. Cook the peas in boiling salted water, drain them and add the remaining butter. 5 min

    A pinch of sugar in the peas' cooking water makes them taste sweeter.

  4. Drop the sausages into a pot of hot water, off the boil. 6 min

    Turn off the heat as soon as it starts to simmer.

  5. Plate the mashed potatoes, peas and sausages, and set a small knob of butter on the mash.

    Make a little well in the mash to pour in some melted butter.

Our tips to get it right

  • Pick a starchy potato variety like russet or Yukon gold, they mash more easily and give a smoother texture.
  • Warm the milk before mixing it into the potatoes, the mash stays creamy and doesn't turn gluey as it cools.
  • Cook the peas and the mashed potatoes while the sausages are warming, so everything hits the plate hot at the same time.

The variations

  • Swap the Strasbourg sausages for Montbéliard sausages or cocktail franks for a different smoky flavor.
  • For a vegetarian version, use plant based sausages made from soy or pea protein, the cooking stays the same.
  • For picky kids, blend part of the peas into the mash, it turns bright green and makes dinner more fun.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Whole grain mustard on the side
  • A glass of sparkling apple juice

Storage

The mashed potatoes and peas keep for 2 to 3 days in the fridge in a sealed container. Reheat the sausages gently in barely simmering water, and the mash in a saucepan with a splash of milk to loosen it. The mash freezes well, the peas a little less so since they lose some texture.

Questions about this dish

Can you use cream instead of milk in the mashed potatoes?

Yes, you can swap part of the milk for heavy cream for a richer mash. Keep at least half milk so the texture stays light.

Can you make the mashed potatoes ahead of time?

You can peel and boil the potatoes ahead, but mash them and add the milk right before serving. Pre made mash loses its creaminess as it cools and reheats.

Why shouldn't the sausages be boiled?

Boiling makes the sausage skin split and dries out the inside. Barely simmering water warms them gently without damaging the skin.

Can you use fresh peas instead of frozen?

Yes, in season, use fresh shelled peas, they'll cook a bit faster. Out of season, frozen peas keep a good texture and a reliably sweet flavor.

How long does it take to make Strasbourg sausages with mashed potatoes and peas?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in Strasbourg sausages with mashed potatoes and peas?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Strasbourg sausages with mashed potatoes and peas cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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