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Sausage Boulangere (GF): Difference between revisions
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| Part-[[Bake|bake]] your [[Sausages|sausages]] in a lightly oiled [[Baking tray|baking tray]] in the preheated [[Oven|oven]] for 15 minutes, shaking the pan once or twice during that time. | | Part-[[Bake|bake]] your [[Sausages|sausages]] in a lightly oiled [[Baking tray|baking tray]] in the preheated [[Oven|oven]] for 15 minutes, shaking the pan once or twice during that time. | ||
| Remove and put to one side. | | Remove and put to one side. | ||
| When cool enough to handle, slice in half lengthways. | | When cool enough to handle, slice the sausages in half lengthways. | ||
| Melt the remaining [[Butter|butter]] along with a little [[Olive oil|olive oil]] in a [[Frying pan|frying pan]]. | | Melt the remaining [[Butter|butter]] along with a little [[Olive oil|olive oil]] in a [[Frying pan|frying pan]]. | ||
| Add the [[Onions|onions]] and [[Garlic|garlic]] and [[Sweat|sweat]] gently for 10 minutes. | | Add the [[Onions|onions]] and [[Garlic|garlic]] and [[Sweat|sweat]] gently for 10 minutes. | ||
| Now layer the [[Potato|potato]] slices, [[Sausage|sausage]] pieces and the [[Onion|onion]] mix in the greased dish, seasoning as you go. | | Now layer the [[Potato|potato]] slices, [[Sausage|sausage]] pieces and the [[Onion|onion]] mix in the greased dish, seasoning as you go. | ||
| Pour the [[Chicken stock|chicken stock]] over the whole dish so that the contents are only just covered. | | Pour the [[Chicken stock|chicken stock]] over the whole dish so that the contents are only just covered. Don't use all the [[Stock|stock]] if you don't need to. | ||
| Now cover the dish with [[Foil|foil]] and [[Bake|bake]] in the preheated [[Oven|oven]] for 30 minutes. | | Now cover the dish with [[Foil|foil]] and [[Bake|bake]] in the preheated [[Oven|oven]] for 30 minutes. | ||
| Remove the foil and cook for another 30 minutes. | | Remove the foil and cook for another 30 minutes. | ||