Making a Sausage Pie

nic82

Am just after a bit of advice really.

I want to make a sausage pie for dinner tonight, but with potato instead of pastry.

This is how I thought about cooking it....

Grill the sausages and boil some potatoes.
Whilst they're cooking, chop and cook an onion and some garlic. Add some herbs. Add a tin of chopped tomatoes, some sliced mushrooms and a dash of lea and perrins.
Put the sausages into an ovenproof dish and pour onion/tomato/mushroom mixture over it.
Mash the potatoes. Stir in grated cheese.
Spread mashed potatoes over the sausages and tomato mixture and cook.

I've made this up so no idea whether it will work or not. I haven't added any other vegetables, as am planning to cook those separately.

Does anyone have any advice as to:
1. Whether I need to cook the sausages first
2. Which herbs to use (can't used mixed herbs as have an allergy to sage and rosemary). I've got basil, tarragon and a few others in my cupboard (can't remember off the top of my head!).
3. How long I need to cook it for? If I cook the sausages first, then I'd imagine I wouldn't need to cook it for very long at all. If the sausages aren't cooked, I've no idea how long I'd need to cook it for.

If anyone thinks this is a stupid idea and won't work, please tell me and I'll wimp out and just cook sausage, cheesy mash and baked beans!

Also, if anyone has got any ideas of how to make it better, then they will be gratefully received!

Thank you

thriftlady_2

I think you could go either way with the sausages-if you put them in raw cook the pie for 35-45 mins at 200c,if you cook them first then about 20-25 mins to heat everything through.Sounds yummy to me

If you want another sausage pie idea here's what I do.I take the skins off the sausages first(or use sausagemeat).I fry some onion and add that to the sausage with some grated apple and herbs-thyme is nice I also add a pinch of mace.Mix it all together well then I cook it with mash as a topping or in a pastry case.HTH

tooting_jane

It sounds yummy. I would definitely grill the sausages a bit first though. Maybe you could slice the sausages when they are semi-cooked and mix in with the onion/tomato/mushroom mix? I would cook for at least half an hour on gas 6/200 degrees, a bit more if you don't slice the sausages. That way the sausages should be cooked. I'm just thinking how long it takes to do toad in the hole to cook the sausages properly...

Maybe try parsley or chives for herbs?

Good luck and let us know how you get on....

Ticklemouse

This sounds great - I am now a complete fan of anthing based on a shepherds pie - ie no pastry but lots of mash on top. I often do fish pies and chicken and veg pies like this now - yum. (I just wish my 2 would like them more )

nuttyrockeress

Really simple recipie of my mums here

Part cook sausages in the oven

Fry some onions - whilst potatoes are boiling.

Mash the potatoes with a little butter and milk - add the onions and slightly mix together

Drain the fat from the sausages

In a large oven proof dish, add the sausages and a few tins of baked beans.

Top with the mash and onion mixture and some grated cheese on the top, cook in the oven for around 25mins.

Absolutely scrummy, in fact my tummy is rumbling at the thought!!

nic82

Thank you to everyone. There are some great ideas and variations here.

I'll definitely be trying nuttyrockeress's mum's recipe with baked beans another time.

I also love tooting_jane's idea of slicing the sausages...will probably make them seem to go further too

Thriftlady - I'm ashamed to say I had to Google "mace" as I had no idea what it was

I've got both chives and thyme in my cupboard...can I put them both in or will it taste funny?

I've got a couple of manky apples (past their best, definitely wouldn't eat them!) that I could add in. I never thought of using apples. Would apple chunks work as well as grated apple? Just thought it would bulk the mixture out a bit more?

Sorry for all the questions, am a complete novice with this cooking malarky! (does this count as cooking from scratch even though I've bought the sausages?).

x

susank

Try

Frying sausages till brown and then cut into about 6 pieceseach sausage, fry some onions and add to sausages in an ovenproof container. Add on top 1 tin sweetcorn drained and top with lots of mashed potatoes - cook in oven till top browned and sausages cooked - lovely stuff.

tooting_jane

nic82 wrote:

Sorry for all the questions, am a complete novice with this cooking malarky! (does this count as cooking from scratch even though I've bought the sausages?).

x

I'm afraid that for it to count as TRUE OS you have to rear and personally slaughter the pig.

Only joking.... I'm sure some people on here make sausages but I certainly don't have the time.

thriftlady_2

I like to use mace in porky things,it's a really old English spice that's gone a bit out of fashion I think.If anyone doesn't know it's the outer lacy covering on a nutmeg.It is removed and dried.You can buy it in pieces when it's called 'blades of mace' or you can buy it ground.

As for the apples nic the size of the chunks is up to you,if you like bigs chunks of apple try it

nic82

Thank you

Funnily enough, the only "no go" on our house deeds is that we are not allowed to keep a pig! Think it's one of those laws that went back to when the house was built (not that long ago - only in the 1950s) that just hasn't been changed!

I think I'll add some chunks of apple (but smallish ones). Need to see how manky the apples are first though, as they may be too manky by now!!

I'll post back tomorrow and let you know how I got on!

Nic

tooting_jane

nic82 wrote:

Thank you
Funnily enough, the only "no go" on our house deeds is that we are not allowed to keep a pig! Think it's one of those laws that went back to when the house was built (not that long ago - only in the 1950s) that just hasn't been changed!
Nic

:rotfl: :rotfl: :rotfl:

How about you keep a cow and have beef sausages instead?