Sausage and rosti pie
If you like the German/Swiss style sausages with rosti, you’ll love this dish! It’s the same dish in a different format – this sausage and rosti pie has a crispy crust, which I actually prefer to mashed potatoes. Serve it with sauerkraut, gherkins or a crispy salad!
Ingredients
Method
- Preheat the oven to 200°C.
- Peel and grate the potatoes with a coarse cheese grater, then put this in a pan of boiling water for 3-5 minutes. Drain and cool.
- Thinly slice the onions and mushrooms, fry them in the oil until soft, then transfer to a baking tray. Put the sausages in the pan, brown them for about 5-8 minutes all over then put them on top of the onion and mushroom mixture.
- Mix the mustard with the honey, then pour this over the sausages and combine.
- Season the grated potatoes with salt & pepper, then add a Tbsp of oil and combine well.
- Cover the sausages evenly with the potatoes.
- Bake for 25-30 minutes, until the rosti is golden and crispy.
- Serve warm.