Deliciously Easy Sausage Bake

This easy sausage Bake is just sensational. Comfort food at it's absolute best.

Course Main Course

Cuisine Universal

Prep Time 20

Cook Time 45

Total Time 1 5

Servings adults

Calories 486kcal

Peel the potatoes and cut into medium chunks and boil in salted water until tender. leave for a few mins to drain and then mash with a potato masher or ricer together with the cream and butter. Season with salt to taste.
Meanwhile in a largish frying pan heat the olive oil to a high temp and brown off all the sausages. Then place in your baking dish. Add the sliced mushrooms. This is just to put colour on them they will cook fully in the oven.
Turn the heat down and add the sliced onions. Let them cook for ten minutes or until brown and caramelising. Boil the kettle and make the beef stock with 500 mls of water and the two stock cubes/jellies. Preheat the oven to 180 C/350 F/Gas Mark 4
Sprinkle the flour over the onions and mix in well. When you can see no more white flour in the onions then add the beef stock and allow to simmer. As the gravy begins to simmer then mix well as it thickens. Let it blip away for a few mins.
Top with the mash. Smooth it over very roughly. Place on a baking tray to catch the gravy drips.
Bake for about 45 minutes and it emerges golden and bubbling.
Apply to Whatchamacallit Face..........

I used a deep roasting dish which was 25 cm x 15 cm and 5 cm deep. Keep the dish on the small size otherwise the mash won't sit on top properly.
Make it with your favourite sausages, the ones with a higher meat content are the better option as they not only add their flavour to the gravy but stand up to being baked without breaking up so easily.
You could leave out the mushrooms if you wanted but I think they make the whole thing come together into super delicious mode.
Obviously you can use whatever stock cubes or jelly pots that you like. I use the jelly stock pots, which I notice you can now buy gluten free and organic. The Knorr jelly pots are the ones I use. The gravy will be salty at this point but it won't be after baking.
A great shortcut is to use gravy granules to make the 500 mls gravy instead. I also add one stock pot to that to increase the beefy flavour.
You could also use a gluten free flour to thicken your gravy.
Don't forget to taste your mash for seasoning.
Use a baking tray to catch any gravy drips in the oven.