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Sausages with potato rosti bake
Sausages with potato rosti bake
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Ingredients:
  • 1kg potatoes (such as pontiac or desiree), cut into 1cm-thick chips
  • 187.50 ml grated Gruyere cheese, mixed with 187.50 ml grated parmesan
  • 250ml thickened cream
  • 2 tsp chopped thyme leaves
  • 23.40 gm Dijon mustard
  • 1.25 gm ground nutmeg
  • 18.20 gm olive oil
  • 600g good-quality chipolata sausages
  • 250g (1 punnet) cherry tomatoes
  • Onion marmalade or chutney, to serve
  • Small basil leaves, to serve
Instructions:
  • Preheat your oven to 200°C while generously greasing a 23cm springform cake pan and wrapping the outside with foil to keep it mess-free.
  • Layer potatoes and cheeses in a pan. Combine cream, thyme, mustard, nutmeg, salt, and pepper. Pour mixture over potatoes, cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 20 minutes until golden brown and tender.
  • Heat oil in a large frypan over medium heat. Cook sausages, turning occasionally, for 4-5 minutes until nicely browned. Add tomatoes and cook for an additional 5 minutes until wilted and sausages are fully cooked.
  • Loosen around the edges of the rosti pan with a knife, release the clip, and transfer the rosti onto a serving board. Cut into wedges and enjoy with sausages, tomatoes, onion marmalade, and fresh basil.

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