This is one of those recipes where your mind thinks it will be amazing, you look at it and go "Hmmm, I'm not sure if the family will be impressed", BUT they take a mouthful and they think Mum is the greatest cook EVER!!!
That’s what happened to me last night along with 1kg of Italian beef chipolatas.
It was one of those dinners you just keep wanting to eat so that you can have more sauce - it really was that good. The sausages were tender (having been cooked in the sauce) and the potato, well it was creamy, cheesy AND crunchy from being grilled.
Prep 10 min // Cook 1 hr 10 min
1kg of good quality sausages. (I used Italian sausages)
I carrot diced
½ sweet potato diced
1 cup green beans chopped
1 onion diced
4 cloves garlic crushed
1 cup mushrooms diced
¼ cup plain flour
20g butter (plus extra 3 tbs)
2 cups beef stock
¼ cup water
¼ cup good quality red wine
1 tbs Worcestershire sauce
¼ cup tomato sauce
5-6 large potatoes peeled and chopped
¼ cup cream
1 cup grated cheese
Preheat the oven to 160 degrees and grease an oven tray then set aside.
Place the chopped potatoes in a saucepan and fill with water. Season with salt and bring to the boil. Cook until soft.
Heat 1 tbs oil in a frying pan and brown the sausages on each side. Remove and place in a baking tray.
In the same pan, heat the butter then sauté the onion and garlic for 2 minutes over a medium heat to ensure the onion does not burn.
Add flour and stir continuously for 1 minute.
Slowly add wine, stock and water while continuously stirring.
Add all the remaining ingredients and bring to the boil stirring. Continue to stir until the sauce thickens.
Pour the sauce over the sausages and over the tray with 2 layers of foil. Place in the oven and cook for 60 minutes.
While the sausages are cooking, drain water from the potatoes, add the remaining butter and cream, and mash until it is a smooth creamy consistency.
When the sausages are cooked through, remove the foil, place the potato over the top in a rustic fashion, and top with the cheese.
Grill for approximately 5-10 minutes on high until the potato is crusty and the cheese has melted and is golden.