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Sausage, Onion and Potato Casserole
AJRL, Recipe thread, 24 December 08
(for 3 – 4 portions)
1 1b of good sausages (pork and herb or pork and leek are good), ie those from a butcher or brand you trust and with at least 80% meat in the filling.
2 lbs potatoes, peeled and very thinly sliced (either on a mandolin or with a sharp knife and a keen eye to your fingertips)
1 lb onions, peeled and also sliced very thinly
1 rounded T tomato puree
1 tsp mustard (Dijon is good)
1 pint (US) or 3 / 4 pint (UK) of either milk or good chicken stock, brought to simmering point
2 T butter
Seasoning to taste
Pre-heat the oven to gas mark 6. Use some of the butter to well-grease a good sized casserole dish. Layer the sliced potatoes and onions thickly in the casserole dish (overall to a depth of around 2 inches), seasoning to taste as you go. Add the tomato puree and mustard to the hot milk/stock and stir to mix well. Pour this mixture over the vegetables in the dish, dot the top with the remaining butter, and put the dish, covered, into the middle of the oven for an hour and a quarter (standing the dish on an oven tray). After the first hour and a quarter, place the sausages, individually, directly on top of the onion/potato and return to oven, uncovered. Cook for about another 30 – 40 minutes, until the sausages are brown and done and the onion/potato layers are nicely soft underneath and crispy on top.
The potato and onion part of this dish is nice with all sorts of other things as well, just remember to give it at least an hour and a half cooking time overall. If making it without the sausages I often add half a tsp of dried sage in with the liquid.
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