Sausage & Mash Lasagna
Picture this, succulent sausages, creamy mashed potatoes, and a rich gravy all layered together to create the ultimate comfort meal.
What You Need
- 4 packs Three Aussie Farmers Classic Aussie Bangers
- 1.5kg potatoes, peeled and cut into large chunks
- 5 garlic cloves, peeled
- 115g butter, softened
- 1 cup cream, warmed
- ¼ cup sour cream
- 2 cups beef stock
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 2 Tbsp. Worcestershire sauce
- ¼ cup water
- 3 Tbsp. corn flour
- ½ cup cheddar cheese, grated
- Parsley, roughly chopped, to garnish
- Salt and pepper, to season
How To Make It
- Cook sausages according to pack instructions.
- Place potatoes and garlic in a large saucepan with cold water. Generously salt the water and place over a high heat.
- Bring to the boil, then reduce to a simmer for 15-20 mins or until the potatoes are fork tender. Drain and return the potatoes to the pot.
- Shake the pot and allow to stand for 5 mins before beginning to mash. Once the potatoes are partially mashed, add the butter and cream, then season to taste.
- Continue mashing until smooth before folding in the sour cream, then set aside and keep warm.
- For the gravy, bring the beef stock to the boil in a saucepan over a med-high heat. Add the garlic powder, onion powder and Worcestershire sauce.
- Whisk water and corn flour into a bowl, until smooth. Slowly add to the beef stock while stirring continuously. Reduce the heat to low-med and continue stirring until thickened. Season to taste with salt and pepper.
- Pre-heat the oven on the grill setting.
- To assemble, fill the base of a large oven proof dish with 12 sausages. Top with half the mashed potatoes, and drizzle over half the gravy. Repeat with remaining sausages, mash then gravy.
- Sprinkle the top with grated cheese, then place in the oven and grill until the cheese is melted and golden.
- Top with parsley, serve and enjoy!
We’ve put together a simple blend of quality Aussie beef and pork to make a snag that goes with everything!
Just a good old fashioned sausage with subtle flavours of white pepper, marjoram and garlic, it’s sure to be a family favourite.