8-10 good quality sausages
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
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
rocket leaves or other salad leaves
39 cm x 26 cm lipped baking tray or Swiss roll tin, lightly greased
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.