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Sausages with Potato Rosti Bake

Serve with wedges of rich and creamy potato rosti and sweet roasted cherry tomatoes, these sausage are in good company.

Prep Time

        Prep time: 25 minutes
        Cook time: 50 minutes
        Yield: Serves 4


    •    1 tbsp olive oil
    •    1 tbsp Dijon mustard
    •    1/2 tsp ground nutmeg
    •    2 tsp chopped thyme leaves
    •    250 g (1 punnet) cherry toamtoes
    •    1 cup (about 250 ml) thickened cream
    •    600 g good-quality chipolata sausages
    •    1 kg potatoes, cut into 1 cm thick chips
    •    onion marmalade or chutney and small basil leaves, to serve
    •    3/4 cup grated cheese, mixed with 1/4 cup grated parmesan


  1. Preheat oven to 200°C. Grease a 23cm springform cake pan. Cover outside of pan with a layer of foil to prevent seepage.
  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.
  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 softened and sausages are cooked through.
  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.

This great family recipe is thanks to delicious at


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