Hutspot Bake: Smoked Sausage in Mini Oven
Hutspot bake with smoked sausage from the mini oven: a classic autumn meal for 4 people, ready in 55 minutes at 200°C.
Nutrition (approx.): 720 kcal per serving
Ingredients
- 1 kg floury potatoes, peeled and cut into pieces
- 500 g carrots, peeled and sliced
- 3 onions, roughly chopped
- 1 smoked sausage (approx. 300 g), sliced
- 50 g butter
- 100 ml whole milk, lukewarm
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp smoked paprika
- 2 tbsp mustard
- 75 g grated mature cheese
- 1 tbsp sunflower oil
Preparation
- Cook the potatoes, carrots and onions together in plenty of salted water for approximately 20 minutes, until everything is cooked through and tender. Drain the cooking water and allow the vegetables to steam dry briefly so that any excess moisture evaporates.
- Roughly mash the potatoes, carrots and onions using a masher. Add the butter, lukewarm milk, mustard, salt, pepper and smoked paprika, then mix everything together into a creamy, slightly chunky mash that still has some texture.
- Preheat the bakeVIA mini oven to 200°C using the top and bottom heat setting. Lightly grease a baking dish with the sunflower oil and spoon the mash evenly into the dish.
- Distribute the smoked sausage slices evenly over the top of the hutspot, so that each portion is easy to serve. Sprinkle the grated mature cheese generously over the entire dish.
- Place the baking dish in the bakeVIA mini oven and bake for 30 to 35 minutes at 200°C, until the cheese is golden brown and lightly crispy and the smoked sausage is warmed through and glossy. Allow the bake to rest for 5 minutes after baking before serving.
