If you are looking for some simple comfort food then I recommend this as a good option. It doesn’t take much work, (apart from chopping the onions and potatoes), and it doesn’t have any strange ingredients either.
The recipe is based on a Gordon Ramsay creation that I found in a book called ‘Sausage & Mash’ by Fiona Beckett.
Ingredients – serves 4:
- 500g/1lb sausages (I used herb & garlic beef sausages)
- 2 red onions
- 3 sprigs of fresh thyme, leaves stripped off the stalks
- Approx 1kg/2lbs medium potatoes
- 600ml/2 and a half cups hot chicken stock
- 50g/2oz butter
- peas and also your favourite mustard, to serve
- Grill or fry the sausages until lightly browned. (Do not cook them completely as they will cook in the oven later.)
- Remove the sausages from the heat and set aside on a plate for 5 minutes. Once cool enough for you to handle, slice them diagonally.
- Slice the onions into rings (approx 5mm/quarter of an inch thick), then cut the potatoes into similar width slices as the onions. (It is up to you if you peel the potatoes – if they have clean skins then you don’t need to bother.)
- Heat the oven to 180C/160C fan forced/350F.
- Meanwhile fry the onions in a little oil, adding about half of the thyme leaves. You need to fry them for about 5 minutes or until softened.
- Spray an ovenproof dish (quite large, but not too deep) with some cooking spray.
- Layer a third of the potato slices in the base of the dish, then top with half the onions and then half the sausages.
- Sprinkle over half the remaining thyme, then layer with another third of the potatoes.
- Top with the remaining onions and sausages.
- Finally, arrange the remaining potatoes over the top.
- Carefully pour the stock into the dish so it comes up to just below the top layer of potatoes.
- Sprinkle over the last of the thyme and some seasoning.
- Cover the dish with some foil and place on a baking tray.
- Cook for 45 minutes, then remove the foil.
- When you have removed the foil, dot the butter over the top of the potatoes in small knobs.
- Cook for a further 30-45 minutes, or until all the potatoes feel tender when pierced with a sharp knife.
- Serve with peas and a dollop of your favourite mustard.