These are nice served with some freshly made sharp English mustard.
|1 lb (450 g) sausages|
|1½ lb (700 g) potatoes, peeled and very thinly sliced|
|1 medium onion, peeled and finely chopped|
|¼ pint (150 ml) milk|
|¼ pint (150 ml) stock or water|
|A little oil|
|1 teaspoon dried mixed herbs|
|1 oz (25 g) butter|
|salt and freshly milled black pepper|
|Preheat the oven to gas mark 4, 350°F (180°C).|
|Need help with conversions?|
This recipe is taken from Frugal Food
Brown the sausages all over in a little oil in a frying pan – this should take around 5 or 6 minutes – and while that’s happening put a smear of butter round the base of a casserole. Then put in a layer of potatoes, a sprinkling of onion and seasoning and repeat the layers until all the potatoes are in, finishing off with a few flecks of butter.
Now remove the browned sausages from the pan, using a draining spoon, and place these on top of the potatoes. Sprinkle in the dried herbs, pour in the milk and water, cover the casserole with a piece of foil, place it in the oven and bake for about 45 mnutes. Then remove the foil and bake for a further 15-20 minutes, or until the potatoes are tender when tested with a thin skewer.
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