Danish Sausage and Potato Casserole

Name: Danish Sausage and Potato Casserole
Cook time: 30 min
Total time: 30 min
Cuisine: European
Ingredients: 25g butter; 1 red onion, finely chopped; 500g mild smoked sausages, cut into coins/circles; 2 tbsp smoked paprika; 3 tbsp concentrated tomato purée; 200ml cream; 800g cold boiled potatoes, peeled and cut into 1cm slices; 1 tbsp brown sugar divided, optional; Salt; Black pepper; Shot ofwhiskey (optional); 1/4 cup Chives, snipped, to garnish (optional)

4 steps

Cook:30min

My partner taught me how to make this classic recipe with a twist from his home country of Denmark. I hope that you enjoy making it for yourself and loved ones too!

Updated at: Wed, 08 May 2024 05:34:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories757.3 kcal (38%)

Total Fat57 g (81%)

Carbs40.9 g (16%)

Sugars5.2 g (6%)

Protein20.4 g (41%)

Sodium1362.3 mg (68%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

25gbutter

1red onion

finely chopped

500gsmoked sausages

mild, cut into coins/circles

2 Tbspsmoked paprika

3 Tbspconcentrated tomato purée

200mlcream

800gpotatoes

cold, boiled, peeled and cut into 1cm slices

1 Tbspbrown sugar

¼ cupChives

snipped, to garnish, optional

Instructions

Step 1

I suggest you boil the potatoes the night before, as that’s the traditional way and it also saves time. Melt the butter in a pan over a medium heat. Add the onion and fry until soft and sweet, but without colour.

potatoes800g

Step 2

Add the sausages, paprika and 1/2 tbsp sugar(optional) and cook for a minute or two. Once the sausages start to gain colour(caramelisation) , add the shot of whiskey (if using), then flambé the whiskey , you can use a gas lighter or a torch, if you don’t own a gas stove. After the flambé, let it cook down for 2 minutes. Remove the sausages, and put them on a plate.

smoked sausages500g

smoked paprika2 Tbsp

whiskey

Step 3

In a pot add in the remaining ingredients (tomato purée, potatoes and cream), and simmer gently until the potatoes are warmed through and the cream has thickened slightly.

concentrated tomato purée3 Tbsp

cream200ml

potatoes800g

Step 4

Add the sausages to the potato mixture and mix together softly. Adjust the seasoning to your taste, add the remaining sugar(again optional), but do not stir too much – you risk breaking up the potatoes. Serve on bowls and garnish with chives.

smoked paprika2 Tbsp