Herby sausage bake
Skill level: Easy peasy
Who doesn’t enjoy sausages? They are so versatile, can be used in so many ways and make inexpensive meals taste delicious. There is such a wide variety of flavours available these days – there always seems to be a different one to try. This herby sausage bake is bound to be very popular with adults and children alike. Packed with tender, succulent sauces and a thick gravy based sauce, this delicious bake combines soft mashed potatoes with sausages to make one delicious dish that you’ll want to make time and time again.
- 1kg potatoes, peeled and cut into chunks
- 2 – 3 tbsp milk
- 25g butter or margarine
- 1 tsp English mustard
- 150g mature Cheddar cheese, grated
- Salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 2 onions, chopped
- 8 Lincolnshire or Cumberland sausages
- 1 small cooking apple, peeled, cored and chopped
- 2 tsp dried Herbes de Provence or dried oregano
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp Worcester sauce
- 1 egg, beaten
The sausages could be cut into smaller pieces after browning or you could use small cocktail sausages in this recipe.
- Preheat oven to 180⁰C/350⁰F/Fan 160⁰C/Gas Mark 4.
- First of all cook the potatoes for the topping. Put the potatoes into a large saucepan of salted water, bring to the boil, cover and simmer for about 20 minutes until the potatoes are very soft and tender.
- Drain the potatoes and mash with the milk, butter or margarine, mustard and 75g of the cheese until creamy. Season to taste and set aside.
- Heat the oil in a large frying pan. Add the onions and fry for 5 minutes until softened. Lift out and drain. Arrange the onions in a 20 x 20cm ovenproof dish.
- Add the sausages to the frying pan and fry for a few minutes until lightly browned. Place in the dish with the onions.
- Arrange the apple over the top, mix the herbs into the tomatoes and stir in the tomato purée and Worcester sauce. Season well with salt and pepper and pour over the sausages spreading evenly.
- Spoon the mashed potato evenly over the tomato mixture, roughening the surface with a fork.
- Brush the potato topping with the beaten egg and sprinkle on the remaining cheese.
- Bake for 30 – 40 minutes until the topping is golden brown and crispy. Serve with green vegetables.