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Bring a medium pan of salted water to a boil, then drop in the potatoes and cook for 15-18 minutes, until fork tender.
Drain well, then return to the pan and steam dry over a very low heat for two to three minutes.
Mash well, then add the milk and 40g butter.
Continue mashing until very smooth, adding a splash more milk if it’s too thick for your liking.
Season well with salt and white pepper, and set aside.
Meanwhile, put the oil in a large frying pan on a medium heat, then cook the sausages, turning regularly, for about 15 minutes, until browned on all sides.
Melt the remaining 20g butter in a medium frying pan on a medium-high heat, then saute the onion and garlic for three to five minutes, until softened.
Add the crumbled curry cubes and curry powder, and cook, stirring, for a minute or two, until they’ve melted into the onions.
Stir in 300ml water, then bring to a boil.
Turn down the heat to a simmer, cook for a minute or two more, until the sauce thickens, then take off the heat.
Divide the mash between two plates and top with the sausages.
Spoon the sauce over the sausages and mash, garnish with the pickled ginger and spring onions, and serve with steamed greens on the side.