Ingredients
1 lb (450 g) sausages
1½ lb (700 g) potatoes, peeled and very thinly sliced
1 medium onion, peeled and finely chopped
¼ pint (150 ml) milk
¼ pint (150 ml) stock or water
A little oil
1 teaspoon dried mixed herbs
1 oz (25 g) butter
salt and freshly milled black pepper
Preparation
Preheat the oven to gas mark 4, 350°F (180°C).
Brown the sausages all over in a little oil in a frying pan - this should take around 5 or 6 minutes - and while that’s happening put a smear of butter round the base of a casserole. Then put in a layer of potatoes, a sprinkling of onion and seasoning and repeat the layers until all the potatoes are in, finishing off with a few flecks of butter.
Now remove the browned sausages from the pan, using a draining spoon, and place these on top of the potatoes. Sprinkle in the dried herbs, pour in the milk and water, cover the casserole with a piece of foil, place it in the oven and bake for about 45 mnutes. Then remove the foil and bake for a further 15-20 minutes, or until the potatoes are tender when tested with a thin skewer.
