POTATO TOP SAUSAGE BAKE
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The perfect winter warmer! This easy sausage bake features beef sausages smothered in a caramelised onion gravy, topped with cheesy golden potatoes.

Potato top sausage bake with crunchy crumb cauliflower.

How good does that cheesy potato top look?! Remove the topping to reveal the hearty goodness below…

Potato top sausage bake with crunchy crumb cauliflower.

The side of crumbed cauliflower is definitely not to be missed. Coated in crisp, buttery breadcrumbs, it’s very moreish. Who knew cauliflower could be so good?!

 

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Potato top sausage bake with crunchy crumb cauliflower.

POTATO TOP SAUSAGE BAKE

Keyword: BEEF, MAIN MEALS
Difficulty: Easy
Ready In: 55 minutes
Serves: 4

The perfect winter warmer! This easy sausage bake features beef sausages smothered in a caramelised onion gravy, topped with cheesy golden potatoes. The side of crumbed cauliflower is a must!

QUICK PRINT

Ingredients

SAUSAGE BAKE

  • 2 red onions
  • 1 brown onion
  • 2 cloves garlic
  • 3 tsp olive oil, divided
  • 600 g beef sausages (approximately 8 sausages/1lb 5oz)
  • 1 Tbsp brown sugar
  • 1 tsp dried rosemary
  • 2 Tbsp balsamic vinegar
  • 2/3 cup chicken stock (167ml)
  • 1 tsp Dijon mustard
  • 1 beef stock cube
  • 500 g potatoes (1lb 2oz)
  • 1 Tbsp butter
  • 1/2 cup grated cheddar or Colby cheese (50g)

CAULIFLOWER

  • 1 small cauliflower
  • 1 1/2 Tbsp butter
  • 1/2 cup fresh or panko breadcrumbs (50g)

Instructions

  1. Preheat oven to 200ºC (390ºF) fan bake.

  2. PREPARE SAUSAGE BAKE

    Thinly slice onions and crush garlic. Heat 1 teaspoon oil in a large frying pan on medium-high. Add sausages and brown all over (they don’t need to be fully cooked). Remove from pan and place in a large oven safe dish - a 25cm / 10in round dish works well.

  3. Reduce heat to medium and add remaining 2 teaspoons oil to pan. Add onions and garlic. Cook until soft. Sprinkle in the sugar and rosemary and cook for 1 minute. Stir in vinegar and cook for a further minute. Add chicken stock, mustard and crumbled stock cube. Simmer for a few minutes, until liquid has reduced a little. Season to taste with salt and pepper. Spoon over the sausages.

  4. Peel potatoes and slice as thinly as you can. Layer on top of the sausages and season with salt and pepper. Cover with foil and bake for 10 minutes. Melt butter. Remove sausage bake from oven, drizzle with butter and sprinkle with cheese. Bake, uncovered, for a further 15-20 minutes, until cheese is golden and potatoes are tender.

  5. PREPARE CAULIFLOWER

    When sausage bake has 15 minutes left to cook, cut cauliflower into small florets. Place in a microwave-safe dish or steamer and cook for approximately 4 minutes, until tender. Melt butter in a large frying pan. Add breadcrumbs and cook until golden and crisp. Add cauliflower and toss in the breadcrumbs for a couple of minutes.

  6. SERVE

    Serve sausage bake with cauliflower on the side.

Recipe Notes

WINE MATCH: Go for a Merlot.
GLUTEN-FREE OPTION: Choose gluten-free sausages, chicken stock and stock cube. Use gluten-free bread to make breadcrumbs or try gluten-free panko breadcrumbs.
INGREDIENT SWAPS / NOTES: I’ve used liquid chicken stock as it features in another recipe (creamy cashew chicken and noodles) within this menu. If you prefer, swap for 1 teaspoon chicken stock powder dissolved in 2/3 cup boiling water. If you are making your own breadcrumbs (this is my recommended option), 1 slice of bread should give you the amount required.
STORING AND REHEATING: For best results, I recommend storing the sausage bake and cauliflower separately. Sausage bake can be reheated in the microwave. Cauliflower is best reheated in a frying pan to crisp the breadcrumbs back up.

 

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