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.

Recipe Inspired by restaurant

Sausage hause

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