Sausages with potato crisp topping recipe

  • Serves 6
  • 30 mins to prepare and 2 hrs 00 mins to cook
  • 910 calories / serving
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154369 Sausages with Crumbled Potato Crisp Topping HERO

Preheat the oven to 180°C, 350°F, gas 4.

In a large saucepan of boiling, salted water, boil the potatoes for about 15-20 minutes, until tender. Drain. Add the butter and a pinch of salt to the potatoes. Mash well, using a potato ricer, mouli or traditional masher, adding enough milk or cream to bring it to a creamy consistency.

Roll the sausagemeat into walnut-sized balls and place in an oven-proof pie dish. Transfer to the oven and bake for 20-25 minutes until sizzling, but not brown.

Put the onions in a frying pan with the olive oil and cook until softened. Add the tomatoes, herbs, and salt and pepper to taste. Bring to the boil, before simmering for 10 minutes. Pour the tomato sauce over the cooked sausage balls and top with the mashed potato.

Sprinkle with grated cheese. return to the oven and cook for 30 minutes, until golden brown. Serve topped with the crumbled crisps. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1kg (2¼lb) potatoes, peeled and cut into large, equal-sized chunks
  • 25g butter
  • 100ml (3½fl oz) cream or milk, approximately
  • 1kg (2¼lb) sausagemeat
  • 1 large onion, diced
  • 1tsp olive oil
  • 2 x 400g (14oz) cans chopped tomatoes, drained
  • 2tsp mixed herbs
  • salt
  • pepper
  • 75g (3oz) cheddar cheese, grated
  • 1 bag of crisps
  • Energy 3780kj 910kcal 45%
  • Fat 65g 93%
  • Saturates 27g 135%
  • Sugars 10g 11%
  • Salt 3.8g 63%

of the reference intake
Carbohydrate 56.4g Protein 27.2g Fibre 6.5g


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