Summary of "The Sausage Bake You’ll Make Every Week – Creamy Mustard Perfection!"
Ingredients
- Sausages (Rick uses Cumberland sausages for a slightly spicy flavor; any sausage or protein like tofu can be substituted)
- Cabbage, cut into roughly 1-inch thick chunks (core optional)
- Potatoes, peeled and cubed (for roasties)
- Onion, sliced thinly
- Garlic, roughly chopped (amount to taste)
- Oil (for roasting and coating sausages)
- Butter (optional, for flavoring cabbage)
- Mustard: 1 tablespoon Dijon mustard + 1 tablespoon whole grain mustard
- Chicken stock (a small amount, not quantified exactly)
- Cream: approximately 180 ml
- Cornflour/cornstarch (a small amount to thicken sauce)
- Salt and pepper to taste
- Baking soda (a pinch, for parboiling potatoes)
- Rosemary salt (optional, for seasoning roast potatoes)
Equipment
- Roasting tray
- Two pans (one for parboiling potatoes, one for roasting tray prep)
- Oven preheated to 190-200°C
Method
1. Preparation
- Preheat oven to 190-200°C.
- Peel and cube potatoes; soak in cold water.
- Slice onions thinly.
- Roughly chop garlic.
- Cut cabbage into 1-inch chunks, discard core if preferred.
2. Parboil Potatoes
- Add a pinch of baking soda to the pot of cold water with potatoes.
- Bring to a boil and parboil for 7 minutes (no longer).
- Baking soda helps remove surface starch, creating a better roast texture.
3. Prepare Sausage and Onion Base
- Toss sausages and sliced onions in oil.
- Place sausages on top of onions in the roasting tray.
- Roast in the oven for 10 minutes to start cooking sausages.
4. Make Mustard Cream Sauce
- In a bowl, combine 1 tbsp Dijon mustard and 1 tbsp whole grain mustard.
- Add a small amount of chicken stock.
- Pour in about 180 ml cream.
- Add a little cornflour/cornstarch to thicken.
- Season with salt and pepper.
- Stir well to combine.
5. Add Vegetables and Sauce
- Remove tray after initial 10 minutes.
- Push sausages to one side.
- Add cabbage chunks and garlic to the tray.
- Pour mustard cream sauce over cabbage and onions.
- Dot with butter if desired.
- Toss gently so sausage juices soak into cabbage.
6. Roast Potatoes
- Drain parboiled potatoes.
- Toss with oil and rosemary salt (optional).
- Place potatoes on a separate tray.
7. Final Oven Cooking
- Place both trays (sausage-cabbage and roast potatoes) in the oven.
- Roast for about 30-35 minutes.
- Turn sausages halfway through to brown evenly.
- Flip roast potatoes if desired for even browning.
8. Serving
- The cabbage should be tender but retain some crunch.
- Sausages infused with mustard sauce and cabbage juices.
- Serve sausages and cabbage with roast potatoes.
- Spoon extra creamy mustard sauce over the dish.
Chef Tips & Notes
- Baking soda in potato water helps create a crispier roast potato by removing surface starch.
- Turning sausages during roasting ensures even browning and flavor.
- Butter on cabbage adds flavor but is optional.
- The creamy mustard sauce is infused with onion flavor, making it rich and flavorful.
- The dish is flexible: use any sausage or protein, adjust garlic quantity, and seasoning to taste.
- Cooking time is approximately 35-40 minutes total.
Variations
- Substitute sausages with any meat or tofu.
- Omit butter for a lighter dish.
- Use different mustards or adjust cream quantity to taste.
Presented by: Backyard Chef, Rick Source: Backyard Chef YouTube channel – The Sausage Bake You’ll Make Every Week – Creamy Mustard Perfection!
Category
Cooking
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