Sausages with Potato Rosti Bake

Sausages with Potato Rosti Bake

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600g Beef Sausages 1kg Organic Potatoes, cut into 1cm-thick chips
3/4 cup Barambah Shredded Cheese, Mixed with 1/4 cup Grated Parmesan 1 cup (250ml) Barambah Cream
2 Tablespoon Chopped Thyme Leaves 1 Tablespoon Dijon Mustard
1/2 Tablespoon Ground Nutmeg 1 Tablespoon Olive Oil
250g (1 punnet) Cherry Tomatoes Onion marmalade or chutney and small Parsley leaves, to serve


Sausages with Potato Rosti Bake

Step 1

Preheat oven to 200°C. Grease a 23cm springform cake pan. Cover outside of pan with a layer of foil to prevent seepage.

Step 2

Spread 3 layers of potato and cheeses in pan. Mix cream, thyme, mustard, nutmeg, salt and pepper. Pour over potatoes, cover with foil and bake for 20 minutes. Uncover and bake for a further 20 minutes or until golden brown and tender.

Step 3

Meanwhile, heat oil in a large frypan on medium heat. Cook sausages, turning, for 4-5 minutes until browned. Add tomatoes and cook for 5 minutes or until wilted and sausages are cooked through.

Step 4

Run a knife around rim of rosti pan, then unclip and slide rosti onto a board. Cut into wedges and serve with sausages, tomatoes, onion marmalade and basil.


Beef Sausages   Potato  Shredded Cheddar

Beef Sausages                               Potatoes                       Shredded Cheddar

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