LE ZEPPELINS AND SMASHED SPUD ROSTI

I wonder if every household has a weekly bangers and mash meal the world over? It has to be one of the ultimate comfort-food meals. In our house it has come to be a Thursday night ritual, but I’ve become a little bored with it and wanted to give my family a bit of a twist on it. With rosti so fashionable at the moment I considered making that, but I don’t really like the texture after frying, so I made a grilled version:

boil baby potatoes and sweet potatoes and cut in half
place in a single layer in an ovenproof dish and ‘smash’ to flatten
season with salt, pepper and paprika

in a pan, melt a large knob of butter and sauté chopped onion
when onion is translucent, add milk and heat (don’t boil)

coat potatoes with this mixture and allow to stand for 30 minutes to allow liquid to absorb

In a skillet, brown sausages (any type can be used; I used porkies, long ago named Zeppelins by my husband for their plump shape when cooked)
Add canned tomatoes, canned red kidney beans, olives and oregano; season to taste.

While the sausages are simmering, place potatoes under a grill to brown.

The meal got a big thumbs-up, was far less fuss than the schlep of mashed potato and I think this is how we’ll have it from now on.

And it went perfectly with Merlot *smile*

See a different take on sausage and beans:

http://theculinarytaste.wordpress.com/2010/12/09/fagioli-alluccelletto-con-salsiccia/

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26 thoughts on “LE ZEPPELINS AND SMASHED SPUD ROSTI

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