• 1.5kg small good-quality cocktail sausages
  • 60ml (1/4 cup) light olive oil
  • 1.2kg red-skinned potatoes (such as pontiac or desiree)
  • 3/4 cup thin cream
  • 2 cloves garlic, crushed
  • 60g butter, cut into small pieces
  • Tomato sauce, to serve
  • Preheat the oven to 170°C. Cut the sausages from their links, then prick each sausage once or twice with a skewer. Place in a bowl and toss well with the olive oil.
  • Peel the potatoes and cut into small chunks. Place in a saucepan, then cover with cold water. Add 1 teaspoon of sea salt, then bring to the boil. Reduce heat to low and simmer for about 10 minutes until they are cooked through. Drain the potatoes and place in a large bowl. Add the cream and crushed garlic to the saucepan and bring to the boil.
  • Mash the potatoes, then gradually add the cream and the butter and beat well until very smooth. Season with salt and pepper, to taste. (For really smooth mashed potato use an electric hand beater.)
  • Scoop the mashed potato into small serving bowls and place in the oven to keep warm.
  • Barbecue or grill the sausages until they are cooked through. Pile the sausages onto a platter just before serving. Swirl some tomato sauce through the mashed potato and serve everything while hot.