• sunflower oil
  • 8 (apple sausages, sage and mustard flavours all work well)
  • 3 potatoes, large
  • 3 sprigs thyme, leaves stripped
  • 2 tbsp grainy mustard
  • 2 tsp English mustard powder
  • 1 egg, beaten


  • 2 onions, thinly sliced
  • 25g butter
  • 1 tbsp brown sugar, any kind
  • 2 tbsp plain flour
  • 500ml chicken or vegetable stock
  • 1 tbsp Worcestershire sauce


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Brush 1 tbsp oil over a shallow roasting tin, about a4-sized, or a round ovenproof pan, about 20-22cm across.

  • STEP 2

    Brown the sausages in 1 tsp oil for 5 minutes or until golden. Grate the potatoes (no need to peel them), put into a clean tea towel and squeeze out as much water as you can. Tip into a bowl and mix in the thyme, half the grainy mustard, all the mustard powder, the egg and ½ tsp salt plus some black pepper. Tip into the roasting tin and add the sausages. Brush a little oil over the potato and bake for 45-50 minutes until the sausages and potato are crisp, golden and cooked through.

  • STEP 3

    While the sausage röstis are baking, make the gravy. Put the onions and butter in a frying pan and cook gently until really soft and starting to caramelise – about 20-30 minutes. stir in the sugar, and brown over a higher heat for a couple of minutes, then stir in the flour, mixing until it has blended in. Gradually stir in the stock, followed by the remaining 1 tbsp grainy mustard and worcestershire sauce. Bring to a simmer and bubble, then reduce until it has a good consistency. Season to taste. Scoop the sausage röstis straight from the tin and serve with green veg and plenty of gravy.


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