A couple of weeks ago at St. Philip’s we had our Shrove Tuesday Pancake Supper. We didn’t end up with a lot of unused food, but we did end up with a fair number of sausages. St. Philip’s hosted the deanery clergy a couple of days later and I cooked up some of the sausages for that.
That still left a bulk package of sausage in the freezer. Yesterday, St. Philip’s hosted a Celebration of New Ministry Service, to mark the beginning of mine and Rev. Steven Scribner’s ministry in the parishes of St. Philip’s and St. Mark’s. The service was followed by a potluck. This seemed like a good opportunity to make use of the sausages.
After some thought, I decided I would turn the sausages into a casserole, using mashed potatoes for the topping. This works best if you prepare it in a large, preferably rectangle, roaster. The recipe follows.
Mashed Potato & Sausage Casserole:
1 bulk package of Breakfast sausage (about 4 doz.)
5lbs red potatoes
1 bunch green onions
1 250g package cream cheese (I used Lucerne)
1/2 cup extra virgin olive oil
2 cups or more grated cheese (I used medium cheddar/didn’t feel like grating more than 2 cups)
dried basil and oregano to taste (in the mashed potato mixture)
Boil potatoes until they are just past firm. Drain,(saving the drained water for making stock later). Using electric beater, break up the potato pieces. Add the oil, and beat for another 2 or three minutes. Cut up the cream cheese and add to the mixture. I realize these are technically whipped and not mashed potatoes, but the effect is the same and there’s less work this way. Keep beating on high adding the garlic and herbs, until it comes to a consistency like bread dough. Don’t worry if it seems dry.While the potatoes are boiling, line the bottom of the greased roaster with the sausages. Place in the oven uncovered and turn the oven to about 350, using the broiler setting. This will brown the tops of the sausages and improve the overall colour.
Before you put the dish together, chop the onions, using both the white and green bits for the dish. Then grate the cheese. I used Black Diamond medium cheddar, but found it rather soft and hard to grate.
Take the sausages out of the oven and drain most of the fat off of them. Take the green onions and sprinkle them as evenly as possible over the partly cooked sausages. I had some small chunks of cheese that broke off when grating, and I put them on top of the sausages as well.
Spread the potatoes over the sausages. Depending on the size of your roaster, this should provide total, but not overly deep coverage. Sprinkle the cheese over the top. Tent the roaster with tin foil, and put in the oven at 200 degrees(yes that’s degrees Farehneit) for two hours. You’ll find out when it is finished that you will have a nice creamy mashed potato even thought it seemed dry at first.
This dish will serve 8-12 as a meal, and more if it’s a potluck.