Chorizo with Mashed Potatoes & Västkustsallad

Prep time: 15 min | Cook time: 15 min | Servings: 2

Recreate a classic Gothenburg street-food staple from Sausage Haus. This dish pairs smoky grilled chorizo with fluffy mashed potatoes, creamy seafood västkustsallad, and a signature zig-zag drizzle of sharp yellow mustard.

Ingredients

Main Component

• 2 Large chorizo sausages (about 300g / 10.5 oz total)

• 500g (1.1 lbs) Potatoes, peeled and quartered

• 45g (3 tbsp) Unsalted butter

• 60ml (1/4 cup) Whole milk

• 2g (1/2 tsp) Salt

Sauce/Dressing (Västkustsallad)

• 150g (5.3 oz) Hand-peeled shrimp, chopped

• 100g (3.5 oz) Canned button mushrooms, drained and sliced

• 60g (1/4 cup) Mayonnaise

• 60g (1/4 cup) Crème fraîche

• 5g (2 tbsp) Fresh dill, finely chopped

• 5ml (1 tsp) Fresh lemon juice

Garnish

• 30ml (2 tbsp) Swedish or yellow mustard

Instructions

1. Boil 500g (1.1 lbs) potatoes in salted water for 15 minutes until tender, then drain thoroughly.

2. Mash potatoes with 45g (3 tbsp) butter, 60ml (1/4 cup) milk, and 2g (1/2 tsp) salt until smooth and fluffy.

3. Combine 150g (5.3 oz) shrimp, 100g (3.5 oz) mushrooms, 60g mayonnaise, 60g crème fraîche, dill, and lemon juice to make the västkustsallad.

4. Score 2 chorizo sausages lightly and grill or pan-fry over medium heat for 8–10 minutes until browned and cooked through.

5. Scoop a generous bed of warm mashed potatoes into a serving container or dish.

6. Place the grilled chorizo directly on top of the mashed potatoes.

7. Spoon a large dollop of the chilled västkustsallad alongside the sausage.

8. Drizzle 30ml (2 tbsp) mustard in a decorative zig-zag pattern over the entire length of the chorizo.

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Recipe Inspired by restaurant

Sausage hause

Gothenburg

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