Ingredients for 4 people:
4 large King Edward potatoes
3 sprigs of thyme, leaves stripped
2 tbsp grainy mustard
2 tsp English mustard powder
1 egg, beaten
2 onions, thinly sliced
1 tbsp brown sugar
2 tbsp plain flour
500ml chicken or vegetable stock
1 tbsp Worcestershire sauce
Heat the oven to 180 C / fan 160 C / gas 4.
Brush 1 tbsp of oil over a shallow roasting tin, about A4 size, or a round ovenproof pan, about 20-22cm across. I was only doing the recipe for two of us and the dish I used was far too big - it didn't really matter to be honest - and just meant that my potato rosti was very thin!
Brown the sausages in 1 teaspoon of oil for 5 minutes or until golden.
Grate the potatoes, no need to peel them. I have never grated potatoes before and it was easier than I thought. Put them in a clean tea towel and squeeze out as much water as you can - the amount of water that came out really surprised me!
Add the potato to a bowl and mix in the thyme, 1 tablespoon of grainy mustard, 2 teaspoon of English mustard powder, the beaten egg, 1/2 a teaspoon of salt and some black pepper.
Tip into the roasting tin, brush a little oil over the potatoes and then add the sausages on top. Bake in the oven for 45-50 minutes until the sausages and potato are crisp, golden and cooked through.
After about 15 minutes it is time to make the gravy. Put the onions and butter in a frying pan and cook gently until really soft and starting to caramelise - about 25 minutes.
Then stir in the flour, mixing it until it has completely blended in.
Gradually stir in the stock, followed by the remaining tablespoon of grainy mustard and Worcestershire sauce. Bring to a simmer and then reduce until it has a good consistency and season to taste.
Finally serve the potato rosti and sausages with plenty of delicious onion gravy.
Yum - this was really good - I loved the crispy potatoes and they tasted incredible with the sausages and lashings of onion gravy. Next time I would probably add some peas too. Arabella wasn't mad on the onion gravy but she adored the sausages and rosti so it was both adult and kid friendly - another success. It took a while to cook but it was definitely worth the effort!