A satisfied sigh, as I am replete and relaxed after dinner.
Dinner was sausages and mashed potato:
The sausages were part of this morning's delivery of artisan, handmade, organic, totally natural, sausages, which comprised Italian sausages (with toasted fennel and chilli), pork and leek dinner sausages, standard breakfast sausages and the company's own dry cured bacon rashers to accompany them.
Thus, for dinner, I chose several of the pork and leek sausages, and they were sautéed very slowly, (in olive oil), in an Italian sauté pan, and turned regularly, for around half an hour.
Potatoes were peeled, diced, and boiled (slowly), until soft to the point of a knife, in chicken stock, rather than salted water.
French onions (scallions) were finely chopped and diced, as was fresh parsley.
The diced French onions were added to a small quantity of (organic, full fat) milk, and slowly brought to the boil, allowed simmer for a couple of minutes, and then allowed to infuse for a few further minutes.
Next, the potatoes were drained, and the drained potatoes returned to the (turned off) heat, their lid replaced, to completely dry out.
Sea salt and black pepper were added to the potatoes, whereupon they were stirred and roughly mashed; the warm milk (plus somewhat softened French onions) were added and stirred and mixed through, followed by the finely chopped parsley.
Butter - in generous quantities, very generous quantities, I cannot abide stinginess with butter - cut into small cubes, - was added to the mashed potato mix and stirred through.
And this was when dinner was served, seated at a table, with a (Swedish) tablecloth (the French one is in the wash), table mats, coasters, proper glassware, and plates, crockery and cutlery, a deceptively simple meal, - (okay, with excellent ingredients, as everything was organic),- a classic and beloved dish from childhood, - but, when prepared properly, absolutely delicious.
