Rosti-Topped Sausages and Garlicky Cabbage

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“A good cook ahead recipe, the sausage mixture can be frozen. Good to prepare and put in the fridge to finish off after work.”
1hr 5mins

Ingredients Nutrition


  1. Cook the sausages in a large heated pan, in batches until browned all over.
  2. Drain on paper towel and then slice thickly.
  3. Discard the fat in the pan then cook the onion and garlic stirring, until the onion is soft.
  4. Return the sausages to the pan with undrained crushed tomatoes, the water, wine, paste, basil and parsley and bring to the boil; simmer, uncovered, about 10-15 minutes until the mixture thickens.
  5. Place the sausage mixture in a shallow 3-litre ovenproof dish.
  6. You can refrigerate or freeze at this stage.
  7. Cover sausage mixture with Rosti topping, sprinkle with paprika and bake in a moderately hot oven for about 30 minutes or until browned.
  8. Rosti Topping: Boil, steam or microwave potatoes until just tender, drain, cool then coarsely grate the potato into a large bowl, combine with the cheese.
  9. Garlicky Cabbage: Melt the butter in a large pan and cook the cabbage, garlic and wine, stirring until the cabbage is just tender.
  10. Just before serving stir in the chives.
  11. Serve the Garlicky Cabbage with the sausage and rosti.

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