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:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.