A favorite recipe of mine from Giada’s Happy Cooking cookbook is this Chicken Sausages and Mash, made with chicken sausages, Yukon Gold potatoes, celery root, onions, and red bell peppers. This hearty dinner dish takes approximately 1 hour and 5 minutes to make, serving four people.

Recipe Ingredients

For the Mash:

• 1 celery root, diced (about 2 cups)
• 1½ cups heavy cream
• ½ teaspoon kosher salt, plus more for seasoning
• 2 pounds Yukon Gold potatoes, peeled and cut into large chunks
• 6 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil

For the Bangers:

• 2 tablespoons extra-virgin olive oil
• 4 sweet Italian chicken sausages
• 1 onion, halved and thinly sliced
• 1 red bell pepper, cored, seeded, and thinly sliced
• ⅛ teaspoon crushed red pepper flakes
• ¼ teaspoon kosher salt
• ½ cup beer
• 3 tablespoons finely chopped fresh basil leaves

How To Make Giada Chicken Sausages and Mash

Prepare the Mash:

1. Cook the Celery Root: In a small saucepan, combine the diced celery root and heavy cream. Place the pan over medium heat, add ½ teaspoon kosher salt, and bring to a simmer, keeping a close eye to avoid boiling over. Simmer until the celery root is tender, about 10 minutes.
2. Puree the Celery Root: Transfer the cooked celery root and cream mixture to a food processor and puree until smooth.
3. Boil the Potatoes: In a medium saucepan, cover the Yukon Gold potatoes with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15 minutes. Drain well.
4. Mash the Potatoes: Place the drained potatoes in a large bowl. Add the butter and olive oil, then mash until smooth.
5. Combine the Puree and Potatoes: Add the celery root puree and ½ teaspoon salt to the mashed potatoes. Stir well to combine until the mixture is creamy and smooth. Keep the mash warm.

Prepare the Bangers:

1. Heat the Skillet: In a medium straight-sided skillet, heat the olive oil over medium-high heat.
2. Brown the Sausages: Pierce each sausage in 2-3 spots with a paring knife to prevent bursting. Add the sausages to the skillet and brown well on all sides, turning every 3 minutes. Once browned, transfer the sausages to a plate.
3. Cook the Vegetables: In the same skillet, add the sliced onion and bell pepper. Stir occasionally to lift any browned bits, then season with red pepper flakes and ¼ teaspoon salt. Continue cooking, stirring often, until the onion is golden, about 6 minutes.
4. Deglaze with Beer: Pour the beer into the skillet, scraping up any remaining brown bits from the pan. Nestle the browned sausages back into the pan, spooning some of the mixture over them. Cover the skillet, reduce the heat to medium-low, and cook for 8-10 minutes, or until the sausages are cooked through.

Serve:

1. Plate the Mash: Spread the mash onto a serving platter.
2. Top with Bangers and Veggies: Arrange the sausages on top of the mash, followed by the onions and peppers. Spoon some of the pan sauce over everything.
3. Garnish and Serve: Sprinkle the chopped basil over the dish and serve immediately.

Recipe Tips

• Make the Mash Creamier: Substitute half the butter with cream cheese to create a richer texture and add a tangy flavor without overpowering the potatoes and celery root.
• Adjust Sausage Texture: If you prefer a firmer bite to the sausage, chill them in the freezer for 10 minutes before browning to prevent them from softening too quickly.
• Experiment with Herbs: Try adding fresh thyme or rosemary to the onion and pepper mixture for an aromatic twist that enhances the savory profile of the dish.
• Use Sweet Potatoes for a Twist: Replace half of the Yukon Gold potatoes with sweet potatoes for a subtly sweet flavor and a bit of added color on the plate.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Pressure Cooker Chicken Thighs with Prunes and Green Olives
• Giada Honey-Brined Roasted Chicken
• Giada Seared Rib-eye Steak With Arugula-roasted Pepper Salad