Sausage Mash Bake (Print Version)
# Ingredients:
01 -
14 oz onions, sliced thin.
02 -
3 tablespoons butter, divided.
03 -
28 oz pork sausages (roughly 12 links).
04 -
3 cups beef broth.
05 -
1/2 cup red cooking wine.
06 -
4 tablespoons all-purpose flour.
07 -
2 tablespoons Worcestershire sauce.
08 -
1/4 to 1/2 teaspoon dried thyme leaves.
09 -
4.4 lbs peeled white potatoes.
10 -
1 1/2 cups shredded cheddar cheese.
11 -
1/2 cup milk or heavy cream.
12 -
4 tablespoons butter for mashing.
13 -
1 tablespoon Dijon mustard.
14 -
Season with salt and pepper as needed.
15 -
A drizzle of olive oil if needed.
# Instructions:
01 -
Add potatoes to salted water and cook until soft. Drain, then let them sit for 5 minutes to dry out.
02 -
Mash the potatoes with butter, milk, mustard, and cheddar. Add salt and pepper to bring out the flavor.
03 -
Fry sausages until golden and fully cooked. Cool slightly, then slice at an angle.
04 -
In the same pan, cook onions in the leftover fat until soft and brown, roughly 15 minutes.
05 -
Whisk butter and flour together to make a roux. Slowly stir in wine and broth, seasoning to taste. Let it simmer gently.
06 -
Put the sausage slices in a casserole dish, pour gravy over them, and let it settle before adding the mashed potatoes on top.
07 -
Bake at 390°F (200°C) for 20 minutes, or until the top is golden brown.
# Notes:
01 -
Use a baking tray under the dish to catch any drips.
02 -
Let everything dry out a little for better texture.
03 -
You can prepare this in advance and store it in the fridge.