900g potatoes, peeled and chopped
450g unsalted butter
1 broccoli, cut into small florets
1 onion, grated lengthways
200g plain flour
8 Hampshire sausages, ideally wholegrain
Salt and pepper for seasoning
Truffle infused jus
To start the pomme puree, place the potatoes in a large pan and cover with cold water, place on a high heat and cook until the potatoes are tender and falling apart, strain and put the potatoes through a ricer.
Melt in a pan the butter, milk and salt.
Mix the potato and milk mixture until fully combined.
Mix the onion and flour together, place in a sieve to remove the excess flour, deep fry at 190 degrees until golden and crisp.
Pre heat the oven to 180 degrees.
Colour the sausage in a pan with oil, place in a pre heated oven and cook for 15-20 minutes turning every 5 minutes.
Season and leave to cool.
Blanch the broccoli florets for 2-3 minutes and finish in a pan of butter.
Assemble the plate and sauce with truffle infused jus.