Defrost the sausages and the peas in a bowl of water (not hot water, room temperature)

Meanwhile, peel the potatoes, onion and carrots and dice all of them, including the celery, into small cubes of approx. 1cm. Put all the vegetables in a pot, fill it with water, add 1 tsp of salt and boil the vegetables until you can stick a fork into a potato and it cuts through them with ease.

As the vegetables for the mashed potatoes boil, strain the peas in a sieve and finely mince the garlic. Add a tbsp of butter to a pan and add the peas and garlic. Sear them for approx. 10 min until the peas are cooked through.

Take out the peas and place them in a bowl, covered with a lid so they stay warm.

In the same pan, add 2 tbsp of oil (vegetable, sunflower, your choice) and sear the sausages for about 10 min until they catch a bit of color. The sausages can also be eaten right from the package as they are pre-cooked but searing them brings out all the delicious flavors. For a visual effect, you can also score them. Place them on a plate lined with paper towel to remove excess grease.

By this time, the vegetables should be boiled all the way through. Take the pot off the heat and drain them. They can now be mashed using a mixer. Add the milk and the 30 g of butter until the mash is fluffy and light. Season it with salt, pepper and savory seasoning to taste.

Season the peas with salt and pepper right before serving (otherwise the salt would take all the water out from the peas).

Mix 4 tsp of gravy granules with 200 ml boiling water. The amount of water can vary depending on how thick or thin you want the gravy to be.

Plate everything and serve immediately. Alongside this dish, we recommend serving a “cocktail” of 120 ml tomato juice, 60 ml orange juice, 1 tsp of sugar and ¼ tsp of cayenne pepper.