Hearty Potato and Sausage Nests with Creamy Dill Sauce
Discover a comforting and deeply satisfying dish that transforms humble potatoes and savory sausages into elegant, flavor-packed nests. Baked to golden perfection and served with a bright, herbaceous dill sauce, this meal is perfect for family dinners or entertaining guests.
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour 10 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Unforgettable Flavor Fusion: Savory sausages and aromatic vegetables nestled in fluffy, cheesy mashed potatoes.
- Perfectly Portioned Comfort: Each individual nest is a complete, satisfying meal, ideal for easy serving.
- Visually Appealing: A rustic yet elegant presentation that impresses at any dinner table.
- Versatile & Customizable: Easily adapt with your favorite sausage varieties and cheese choices.
- Family-Friendly: A hearty, comforting dish that appeals to all ages.
Ingredients
- 1 kg (2.2 lbs) potatoes, peeled and quartered
- 1 large carrot, grated
- 1 medium onion, finely diced
- 4 cloves garlic, minced (2 for filling, 2 for sauce)
- 4 of your favorite sausages, casings removed and crumbled or finely diced
- 50 g (approximately 1/2 cup) cheese, grated (e.g., mozzarella, cheddar)
- 2 large eggs (1 for potato mash, 1 for optional egg wash)
- 50 g (3.5 tablespoons) unsalted butter, softened
- 30 g (approximately 1/4 cup) fresh parsley, finely chopped, plus extra for garnish
- 80 g (approximately 1 cup) breadcrumbs
- 30 ml (2 tablespoons) vegetable oil
- Salt and freshly ground black pepper, to taste
- For the Creamy Dill Sauce:
- 3 tablespoons sour cream
- 1 tablespoon mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon sweet paprika
- 15 g (approximately 2 tablespoons) fresh dill, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Begin by preparing the potatoes. Place the peeled and quartered potatoes into a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until fork-tender, approximately 15-20 minutes. Drain thoroughly.
- While the potatoes are still hot, transfer them to a large mixing bowl. Add 1 large egg, the softened butter, and the finely chopped parsley. Season generously with salt and black pepper. Mash until smooth and creamy, ensuring no large lumps remain. Taste and adjust seasoning as needed. Set aside.
- Prepare the sausage filling. Heat the vegetable oil in a large skillet over medium-high heat. Add the crumbled or diced sausages and cook, breaking them apart with a spoon, until deeply browned and cooked through. Remove the sausages from the skillet, leaving any rendered fat behind.
- To the same skillet with the sausage fat, add the finely diced onion and grated carrot. Sauté over medium heat for 5-7 minutes until softened. Add 2 cloves of minced garlic and cook for another minute until fragrant. Return the cooked sausages to the skillet and mix well with the vegetables. Season the filling with salt and black pepper to taste. Remove from heat.
- Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper. Using your hands, take a portion of the mashed potato mixture and form it into a round, cup-like 'nest' on the prepared baking sheet. Create a shallow indentation in the center of each potato nest to hold the filling.
- Spoon a generous amount of the prepared sausage and vegetable filling into the center of each potato nest.
- In a small bowl, lightly beat the remaining egg (if using for egg wash). Sprinkle the grated cheese over the filling in each nest, then evenly distribute the breadcrumbs over the cheese. For an extra golden and crispy crust, you may lightly brush the breadcrumbs with the beaten egg before baking.
- Transfer the baking sheet to the preheated oven and bake for 25-30 minutes, or until the potato nests are golden brown and the cheese is bubbly and melted.
- While the nests are baking, prepare the creamy dill sauce. In a small bowl, combine the sour cream, mayonnaise, the remaining 2 cloves of minced garlic, sweet paprika, and finely chopped fresh dill. Season with salt and black pepper to taste and mix until well combined.
- Once baked, remove the potato and sausage nests from the oven. Allow them to cool slightly for a few minutes before serving. Garnish with extra fresh parsley, if desired, and serve warm with a dollop of the creamy dill sauce on the side.
Tools You’ll Need
- Large pot
- Large mixing bowl
- Potato masher
- Large skillet
- Baking sheet
- Parchment paper
- Grater (for carrot and cheese)
- Cutting board
- Sharp knife
- Small mixing bowl (for sauce)
Essential Success Tips
- Ensure your mashed potatoes are thoroughly drained before mashing; excess moisture can make the nests difficult to form and less crispy.
- Don't overmix the potato mash once the egg is added, as this can lead to a gluey texture. Mix just until combined and smooth.
- When forming the potato nests, wet your hands slightly to prevent the mash from sticking, allowing for easier shaping.
- For extra flavor in the filling, use a splash of white wine or chicken broth to deglaze the pan after cooking the sausages and vegetables.
- Allow the finished nests to rest for a few minutes out of the oven before serving; this helps them set and makes them easier to handle.
Professional Cooking Secrets
- For an intensely flavored mash, brown a clove of garlic in the butter before adding it to the potatoes.
- To achieve an even crispier breadcrumb topping, lightly toast the breadcrumbs in a dry pan for a few minutes before sprinkling them over the nests.
- Consider adding a pinch of smoked paprika to the sausage filling for an extra layer of depth and warmth.
- A touch of Dijon mustard in the mashed potatoes can elevate their flavor profile beautifully.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Feel free to experiment with different herbs in the mashed potatoes, such as chives or thyme, for a different flavor profile.
- For a spicier kick, use hot Italian sausages or add a pinch of red pepper flakes to the filling.
- Vegetarian variation: Replace sausages with cooked lentils, mushrooms, or a plant-based ground substitute.
Frequently Asked Questions
Can I prepare this dish ahead of time?
Yes, you can prepare the potato mash and the sausage filling a day in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake just before serving for the best results.
What kind of sausages work best for this recipe?
Any type of uncooked, flavorful sausage works well. Italian sausages (sweet or hot), bratwurst, or even breakfast sausages (without syrup) can be used. Just ensure the casings are removed and the meat is crumbled or diced before cooking.
How can I make the potato nests gluten-free?
To make the dish gluten-free, simply substitute regular breadcrumbs with your favorite gluten-free breadcrumbs. Ensure all other ingredients, especially sausages, are also certified gluten-free.
Nutrition Facts (Per Serving)
Calories: Approximately 600-750 kcal, Protein: 30-45g, Fat: 40-55g, Carbohydrates: 45-60g per serving (estimated for 4 servings). Exact nutritional values may vary based on specific ingredients and portion sizes.
Allergy Information
Contains dairy (butter, cheese, sour cream, mayonnaise, potentially in sausages), eggs, and gluten (breadcrumbs). For a gluten-free version, use gluten-free breadcrumbs. Individuals with specific allergies should check all ingredient labels carefully.
Recipe Video
Please Note:
The recipe in this article is our most up-to-date version. You may notice some differences from the video, as we continuously refine our recipes with improved techniques and ingredient adjustments whenever we discover a better way.
No comment