Oven Baked Potato Rosti, Sausages and Onion Gravy
Photography Melanie Jenkins.
I’m never one to turn down a good sausage, especially when paired with rosti and a rich onion gravy.
Serves: 4
INGREDIENTS
8-10 good quality sausages
Rosti
1 kilogram floury potatoes, I used Agria (about 4 large)
2 spring onions, finely chopped
2 cloves garlic, crushed
1/3 cup melted butter
sea salt and freshly ground pepper
Onion gravy
2 tablespoons olive oil
knob of butter
2 large onions, thinly sliced
1 clove garlic, crushed
1 tablespoon brown sugar
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons plain flour
1 cup beef stock
To serve
rocket leaves or other salad leaves
39 cm x 26 cm lipped baking tray or Swiss roll tin, lightly greased
METHOD
Preheat the oven to 180˚C.
Rosti: Grate the potatoes on the large holed side of a box grater. Spread evenly over a large clean tea towel then roll up tightly and squeeze out all the liquid starch. Do this in batches.
Place the potatoes in a large bowl, they should now feel quite dry, add the remaining rosti ingredients, season generously and combine well.
Spread evenly onto the baking tray but don’t press them down tightly otherwise they won’t cook evenly. Bake for 20 minutes then remove from the oven. Cut carefully into 4 large squares and turn each one over. Bake for a further 10 minutes until golden, crispy on the edges and cooked through.
Sausages: Place the sausages in a lightly greased ovenproof dish and cook in the oven at the same time as the rosti.
Onion gravy: Heat the oil and butter in a saucepan and add the onions and garlic with a pinch of salt. Cover and cook for 10 minutes, stirring occasionally. Uncover and add the sugar, mustard and vinegar and cook 5 minutes. Stir in the flour and cook for 1 minute then gradually add the stock, season and simmer for 8 minutes until thick and glossy.
To serve: Place the rosti on plates and top with the sausages. Spoon over the gravy and serve with a green salad.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.