One of my favourite things to do is find a super simple recipe and try and transform it into something delicious. It stays low budget and provides all of the flavours your tastebuds desire.
With this recipe you have a few options on changing it to suit you. For example;
1) Keto : Make the basic recipe but add an additional 50g of frozen vegetables per person
2) Weight gain : Add additional sausages or increase the amount of mashed potato you serve the dish with
3) Vegetarian : Switch out the meat for something more to your taste whether that’s a meat-substitute or something to fill you up like tofu
Prep time: 5-10 minutes
Cook time: 25 minutes
4 frozen sausages (if you prefer, you can use fresh sausages)
1 small red or white onion
300g frozen vegetables (if you prefer fresh then you can swap it out, however purchasing a bag of frozen veg always works out cheaper)
2 tsp mustard
1/2 tbsp water
10g cheddar cheese
2 medium white potatoes
A knob of butter
A splash of milk
50ml sour cream (for the sauce)
Preheat the oven to 220c/200c (fan oven).
Preheat the grill to 200c/180c (fan oven).
Place 4 sausages on the grill pan and cook for the recommended cooking time if frozen.
*TIP: If you are using fresh sausages, slice into small pieces and add to the pan from the beginning*
Dice the onion.
Weigh out the vegetables.
Heat the saucepan over a medium heat.
Add the onion and vegetables to the pan.
If you are using fresh sausages, chop them into small pieces and add them to the mixture. Cook until browned.
*TIP: If you are using fresh vegetables ensure you add oil at this stage. You will not need to do this for the frozen vegetables due to the melted ice*
Only needed if you are serving this dish with mashed potato
Over a medium heat, boil a pan of water.
Whilst the water is starting to boil, peel the potatoes.
Chop into small cubes and add to the pan once the water is bubbling.
The smaller you cut the cubes, the quicker it will cook (for reference see the below images: mine took 15 minutes to boil)
(If you used frozen sausages) Once they are cooked. Chop into small pieces and add to the pan with the onion and vegetables, for 5 minutes.
To make the sauce, grab a small bowl. Add the mustard.
In terms of flavour, I prefer a stronger mustard flavour so I watered mine down to a runnier consistency to pour over the veg.
If you prefer a more subtle mustard flavour then add sour cream.
Butter or oil the inside of an oven proof dish.
Pour in the sausage, onion and vegetable mixture.
Drizzle the mustard sauce over the top.
Grate the cheese over the mixture and season with salt and pepper.
Cook in the oven for 15 minutes until the cheese is melted.
Once the potato is cooked – it should be soft when poked with a knife – drain and place back into the saucepan.
Add the butter and milk, then mash.
Serve with the gratin.
SEE BELOW THE DIFFERENT STEPS PHOTO REFERENCES: