Published by
Dalisa
Dalisa Bratwurst Parmentier
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Baking — 1h15
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Preparation — 25
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Servings — 8
Ingredients
Mashed potatoes
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1 L (4 cups)
yellow potatoes, peeled and cubed
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60 mL (¼ cup)
butter
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125 mL (⅓ cup)
milk
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1
egg, lightly beaten
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200 g
pepper Boursin
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Salt and pepper
Filling
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700 g
(2 packages – 5 to 6 sausages) Dalisa Bratwurst meat
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45 mL (3 tbsp)
butter
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2
onions, chopped
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227 g
white mushrooms, cut into quarters
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500 mL
chopped cabbage, well packed
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2
cloves garlic, finely chopped
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250 mL
chicken broth
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250 mL
green lentils
Preparation
Mashed potatoes
- In a pot of boiling salted water, cook potatoes until very tender. Drain and puree with butter. Add milk and egg and mix until smooth. Season with salt and pepper. Add half the cheese and set aside.
Filling
- Place rack in the middle position and preheat oven to 180 °C (350 °F).
- In a non-stick skillet, brown the sausage meat in 30 mL (2 tbsp) of butter breaking it into pieces. Place in a 28 x 20 cm (11 x 8 in) rectangular baking dish or lasagna pan. Set aside.
- In the same skillet, brown the onions and mushrooms in the remaining 15 mL (1 tbsp) of butter. Season with salt and pepper. Add cabbage and garlic and cook for 2 minutes. Deglaze with the broth and add the peas. Place on sausage meat and press lightly.
- Spread the mashed potatoes over the vegetables. Sprinkle with remaining cheese. Bake for 45 minutes or until lightly browned. Let cool for 10 minutes before serving.
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