Smashed stuffing roasties
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Smashed stuffing roasties
Crispy roasties and stuffing all cooked up in one easy tray
Serves: 6
Prep time: 15 minsTotal time: 
See more recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2kg potatoes
- 150ml goose fat
- 2 tsp onion granules
- 6 pork sausages*
- 10g sage leaves
Step by step
- Peel the potatoes and cut into large chunks. Place in a pan of cold water and bring to the boil. Simmer for 15 minutes, then drain and leave to steam dry for a couple of minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6 and heat the goose fat in a large oven tray for 5 minutes. Remove the tray from the oven and add the potatoes, along with the onion granules. Turn the potatoes in the fat so they are well coated and then roast for 1 hour, turning halfway through.
-
Remove the potatoes from the oven and press down on them with the back of a spoon so they slightly break apart. Remove the sausagemeat from the sausages and discard the skins, and break into chunks. Add these to the tray with the sage leaves and return to the oven for a further 30 minutes, until the sausages are cooked and the potatoes are crispy and golden. Season well with sea salt flakes and black pepper to serve.
*Check your sausages are gluten free, if required
