Prep 45 mins
Cook 2 hrs 30 mins
This is the Ultimate in comfort food. Just the thing you need on those crisp fall days or cold winter evenings.
- 12 good quality thick pork sausage links
- 4 ounces unsalted butter
- 2 large onions, finely sliced
- 6 ounces bacon, lardons
- 8 ounces savoy cabbage, finely shredded
- 3 lbs baking potatoes, peeled and finely sliced
- 2 tablespoons fresh thyme leaves
- 1 pint double cream
- 3⁄4 pint beef stock
- 2 bay leaves
- Heat oven to 325°F.
- Heat a nonstick fry pan.
- Add the sausages and gently fry for about 10 minutes, until almost cooked through and golden brown.
- Remove from the pan and slice into three, lengthwise on the diagonal.
- Heat the frying pan once more.
- Add half the butter, and when melted add the onions.
- Cook gently for 10 minutes until soft and translucent.
- Remove from the pan and set aside.
- Add the bacon lardons to the pan and cook over a high heat for 3 to 4 minutes until golden and crispy.
- Remove and drain on paper towel.
- Add the cabbage and 2 TBS water.
- Quickly cook for 2 to 3 minutes until the cabbage is just beginning to wilt.
- Drain off any fat, remove from the pan and set aside.
- Grease a large gratin dish with 1 oz. of the butter.
- Place a layer of sliced potatoes in the bottom of the dish.
- Season with salt, freshly ground black pepper and a sprinkling of the thyme.
- Top with a layer of sliced sausages, then a layer of onion.
- Spoon over the cooked cabbage and bacon.
- Top with another layer of potato, season again as before, then add another layer of sausage, then onion and finally sliced potato.
- Season again with the salt, pepper and thyme.
- Gently heat the cream, stock and bay leaves until almost boiling.
- *DON'T BOIL! Pour over the sausage and potato pie, just to cover the top layer of potatoes.
- Dot with the remaining butter and cover with foil.
- Place on a baking sheet and bake in the oven for 1 3/4 hours.
- Remove foil, increase oven temp to 400°F and bake for a further 15 minutes until golden.
This recipe took top honors at our house! Just the best ever, thanks!
Comfort food at its best on a cold blustery winters night. Great blend of flavours. I did halve the recipe but had plenty for dinner and enough left for a quick lunch the next day. (There are only 2 of us). I served this with mashed carrots to which I had added some chopped parsley. This just added a bit of colour contrast. Thanks for a keeper :)
it's the best way to serve sausages