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Easy Sausage Bake with Mash

Gluten Free - Dairy Free/Vegetarian Options

I absolutely love this recipe, because it's just so simple to make. Thank you to my wonderful step mother for providing me with the basic start out recipe, it's been modified many times since then! I love this meal on a cold winters night (or Spring as the case may be) as it's just so hearty & warming!

Ingredients

- 6 Gluten Free Sausages (Helliers will do but I prefer the Greytown Butchery GF Beef Sausages)
- 2 Tins of Delmaine Italian Crushed Tomato's
- Assorted Vegetables (Sliced Mushrooms, Diced Courgette's, Onion Rings, Diced Capsicum, Diced Eggplant, Diced Eggplant... But pretty much any vegetables will do).
- Herbs & Spices (garlic, paprika, parsley, oregano & basil)
- 3 Large Potato's
- 1 Large Kumera
- 1 Parsnip

Directions

- Preheat oven to 180.
- Chop your assorted vegetables & lightly pan fry them to precook them.
- Chop sausages in to little chunks.
- Put assorted vegetables & sausages into an oven proof dish, add the tins of Delmaine Tomato's and a little bit of water to cover all the vegetables & sausages. Add herbs & spices. Put in oven to bake for 30-40 minutes, stir half way through.
- Peel & chop Potato, Kumera & Parsnip, and boil in a pot until soft. Mash & cover until Sausage Bake is done.

Tips & Suggestions
- For a Vegetarian option, use Soyworks Vegetarian Herbed Sausages.
- For a Dairy Free Mash, use Chicken Broth in place of milk.


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