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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!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 200 g mushrooms
  • 750 g potatoes
  • 1.5 Tbsp olive oil
  • 1 Tbsp mustard
  • 500 g thin sausages like chipolatas
  • 1 Tbsp honey

Method
 

  1. Preheat the oven to 200°C.
  2. 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.
  3. 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.
  4. Mix the mustard with the honey, then pour this over the sausages and combine.
  5. Season the grated potatoes with salt & pepper, then add a Tbsp of oil and combine well.
  6. Cover the sausages evenly with the potatoes.
  7. Bake for 25-30 minutes, until the rosti is golden and crispy.
  8. Serve warm.