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.

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Presented by: Backyard Chef, Rick Source: Backyard Chef YouTube channel – The Sausage Bake You’ll Make Every Week – Creamy Mustard Perfection!