Gourmet Sausages with Potato Gratin and Baby Broccoli

The perfect winter warmer!


Thick pork sausages
500g potatoes, washed well but with skin on (optional)
200ml cream
Baby Broccoli
½ cup vegetable or chicken stock
2 shallots, sliced or ½ bunch chives finely sliced
Cracked black pepper (optional)
150g grated tasty or parmesan cheese (optional)


Preheat oven to 180 degrees. In a oven proof dish place sausages and drizzle  with a very small amount of olive oil. Roast for 10-15 minutes for thin sausages and 25-30 minutes for thick sausages, turning every now and then to brown all sides. 

Preheat oven to 180g degrees. Slice potatoes thinly (½ cm), leaving skin on  (optional). In a jug combine cream and vegetable stock and stir to combine well. Layer 1/3 potatoes and shallots in a baking dish (ceramic) and pour over one  third of the cream mixture. Sprinkle over cracked pepper. Repeat until all  potato is used, finish with cream mixture and a final sprinkle of shallots. (Tip: don’t  fret about the amount of liquid, it will even out with the baking – just ensure  that the potatoes are coated with the cream mixture and covered well with foil to  bake for the first 30 minutes).  Cover well with foil and bake for 30 minutes.  Remove foil (add grated cheese if using) and bake for a further 15-20 minutes  until golden brown and potatoes are tender. Leave to sit for 5 minutes before  serving. 

Trim the end of the broccoli 2cm. Microwave for 3-4 minutes, covered, with ½ cup water until just tender. Do not overcook. 

Vegetarian Option:

Cut cauliflower into large florets. Place in an oven proof dish lined with baking paper. Drizzle with olive, honey and season well. Roast for 20-25 minutes until  golden and tender. 

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