Danish Sausage and Potato Casserole

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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.

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.

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.