Potato stuffed sausages have long been a favourite of mine, but when purchased at a café are often a disappointment because they have sat in a warmer too long and the sausages used are not the best quality. These stuffed sausages are not like those disappointing ones that you find in café warmers – use the best quality or your favourite sausage and you and your family are sure to love this causal meal.
Cheesy Potato Stuffed Sausages
My stuffed sausages are fairly rustic because I just smash the potatoes, but for a more elegant dish use creamy mashed potato and pipe it into the slit sausages.
8 thick pork sausages
2 large potatoes, scrubbed and chopped
1 tbsp wholegrain mustard
1 tbsp chopped fresh parsley
8 bacon rashers, cut in half lengthwise
½ cup cheese, grated
1 Preheat oven to 200°C.
2 Fill a large saucepan with water and bring to simmering. Add sausages and simmer for 10 minutes or until sausages are cooked. Remove sausages from water and set aside until cool enough to
3 Meanwhile, place potatoes in a separate saucepan and cover with cold water. Cover, place over a medium heat and bring to the boil, remove lid and season to taste with salt and cook until
tender. Drain, add a knob butter and mustard, smash. Add parsley and mix to combine. Set aside.
4 Split sausages lengthwise – the slit should go about three-quarters of the way through. Fill split sausages with potato mixture, then wrap each sausage with bacon. Place sausages on a baking tray and sprinkle with cheese.
5 Bake for 20 minutes or until bacon crisps and cheese melts and is golden. Serve immediately with a steamed green vegetable of your choice or a salad of mixed leaves with sauce, relish or chutney on the side.
Where did the ingredients for this dish come from:
Sausages, bacon: Holly Bacon – Hastings; Potatoes, parsley: JJ’s
Organics – Napier; Store Cupboard Ingredients: butter, mustard.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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