Hutspot with Smoked Sausage

Yield 8 servings

Author: Chef Jonathan Collins

Adding apple to hutspot isn’t a traditional method, but Chef Collins’ Oma used to add apples to her hutspot, and what better way to honour a Dutch classic than with apples grown by a Dutch family!


8 links of smoked sausage

8 medium carrots, peeled trimmed and sliced

8 medium Yukon gold potatoes, peeled and quartered

2 Red Prince Apples, peeled, cored and quartered

4 medium yellow onions, trimmed, peeled and quartered

2 bay leaves

3 tbsp (45 mL) unsalted butter

1 L (4 cups) chicken or vegetable stock (or water)

Sea salt to taste

Black pepper to taste

Whole grain mustard to taste


In a larger stockpot, layer in potatoes, Red Prince apples, carrots, onions, bay leaves and top with whole sausage. Add chicken stock or water, cover, bring to boil, reduce to simmer for 20-30 minute or until potatoes are fork tender.

Remove sausage and set aside, remove bay leaves, add butter, and mash until desired consistency. Add more water if necessary.

Season with salt and pepper, remembering that the sausage will have rendered salt and fat. To serve, place a large scoop on a plate, pressing a spoon into the top, add butter, mustard and sliced sausage.

Chef Jonathan Collins

A passionate Chef and Father who loves to share his experiences in cuisine and life, Chef Jonathan Collins has cooked for presidents, prime ministers, billionaires, celebrities and even royalty! A graduate of Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients.