Saturday, November 5, 2011

Potatoes and Beef Sausage

Spicy beef sausages with onion sauce and potato thyme stack.

With some spicy good quality beef sausages and rich onion sauce this simple dish packs a lot of flavour.

Firstly get the potatoes ready, as they take about 40 minutes in the oven. Preheat the oven to 180°C.

Thinly slice some shallots. And in a bowl mix together some olive oil, salt, thyme and pepper.

Slice (or use a mandoline) the potatoes and toss through the oil mixture, making sure to coat each slice.

Start layering potato slices and shallots in oiled muffin tins, pressing down as you go.

You want the slices to sit slightly above the top of the tin as it will settle. Cook until golden and cooked through 30-40 minutes (the sausages will share the last 10 minutes).

When they're cooked remove from the tins. I like these little individual serves as a lot more of the surface gets crispy.

Next get the sauce on the go, slowly caramelise some sliced onion, add a spoon of mustard, a small spoon of something sweet (I used quince conserve, but red current jelly would work), and then deglaze with a dash of vinegar. And finally add a cup or so of rich beef stock. Let it simmer and reduce, make sure not to reduce it too much though.

Cook the sausages. I like to start the cooking by browning them in a medium-high heat pan and then finish off in the oven for 10 minutes or so.

Nothing left to but eat and enjoy.


  1. Oh wow, am making those potato stacks tonight. Such a fantastic idea :) Especially with shallots...*swoon*

  2. Echoing Zo, Wow indeed. Those stacks look wonderful. Never seen them before. Top stuff.

  3. Love shallots, hate peeling them.

  4. I tried these last night. No muffin tin, so used silicone fairy cake cases.

    I was using a fan oven, so started at 160 deg C, but bumped it up to your 180 after 20 minutes. The silicone cases made it very easy to remove the potatoes, but they didn't stay in a nice pile. Not as crispy as yours look, but still tasty. Glad I made them.

    I must have been lucky with my (home-grown, but not by me :) ) shallots because they peeled easily :).

  5. I always cook on fan forced, unless I'm baking. Some of the recommendations on temperature drop between fan and no fan seem rather arbitrary, I've seen 5°C, 20°C, 25°F(which makes no sense).

    I'd imagine the crispy issue would probably be the silicon cases you cooked them in. Zo @ TwoSpoons ( baked them as stacks just on a tray.

    You're very lucky with your shallots, I've never come across an easy to peel one.

  6. Your potatoes and beef sausage recipe looks yummy. Despite the relatively long preparation and cooking time, it is all worth it once you taste the flavors of the different ingredients combined to produce that final recipe. I'd definitely give this a try this weekend.