Peel potatoes and cut into chunks. Cook in rapidly boiling water for 10 minutes, or until tender. Drain and mash with butter, hot milk and salt and pepper to taste.

In a separate pan, fry 8 pork-and-apple sausages over a medium to high heat for 5 to 10 minutes, until golden brown on each side and cooked through.

Add a splash of olive oil if necessary. When ready to serve, add butter to a clean pan and fry with a few sprigs of fresh thyme. When the butter browns, remove it from the heat. Drizzle over the warm mash and serves with the sausages.