This festively delicious layered Sausage Stuffing Potato Bake can be served as a main meal or as a side dish to roast chicken or turkey. You can make it with Brussels Sprouts (seen here) or if your fam is not a fan, with broccoli. And it's not just for Christmas, it's just the kind of comfort food we want to be eating all autumn and winter long!
Serving my Sausage Stuffing Potato Bake as a Main
Although you can serve this Sausage Stuffing Bake as a side dish, certainly holds it's own as a main dish. To serve it as a main, it will feed up to 6 adults. Leftovers also freeze and reheat well.
Serving my Sausage Stuffing Potato Bake as a side Dish
If you have space in your oven on Thanksgiving or Christmas Day for this creamy sausage and potato bake, it would make a delicious side dish for roast turkey or chicken. You can even use roast potatoes as your potato layer if you like, instead of boiled. Otherwise, serve it alongside a roast chicken another time, as your potato and veg side combined. If you do serve this as a side dish, depending on whether you have other sides too, it could feed up to 10 people.
If you have a toddler or fussy eater and are wondering how to adapt this Sausage Stuffing Bake for your family, see here >
FAQ's For My Sausage Stuffing Potato Bake
What is Sausage Stuffing Potato Bake?
It's a layered dish, with cooked potatoes at the bottom, then cream mixed with parmesan cheese poured over them, followed by a layer of sausage meat that's been mixed with stuffing mix. It's then topped with a layer of fried onions and Brussels sprouts (or broccoli for sprout haters!) and finally, finished off with a layer of grated cheddar. It then bakes in 30 minutes.
How do you make Sausage Stuffing Potato Bake?
As this Christmas sausage bake is a layered affair, I will run through what is in each layer and how to make it:
Cooked Potatoes
I usually boil new or baby potatoes for this creamy sausage and potato bake, but you can use roast potatoes instead (yum!) or even potato leftovers. To use boiled potatoes, cook them, skin-on for about 15-20 mins until tender.
If you use chilled potato leftovers, make sure you have enough to create a layer at the bottom of a medium-large oven dish. And you'll need to take them out of the fridge around 30 mins before you start cooking to come up to room temperature.
Whichever type of potatoes you choose to use, you'll create the bottom layer with them in your oven dish. Add them into your dish and using a wide bottomed glass, gently push them down until they burst open and flatten a little. You'll need to make an even layer with these, don't worry if there are small gaps between the potatoes.
Parmesan Cream
To make this you will measure the cream into a jug and then stir in the grated parmesan. You'll then pour this over the potato layer.
Sausage Stuffing
This bake uses sausage meat stuffing, which we'll make using sausages and stuffing mix, plus a little water. You'll need a 6 pack of good quality, lower fat sausages like Heck or Porky Lights and a pack of stuffing mix, I use Paxo. You will add the stuffing mix to a large bowl, pour water over and then snip open the sausage casings, one by one, and add the sausage meat to the bowl. Then using your hands, mix it all together until really well combined.
Vegetable Layer
Now I love Brussels sprouts personally, but a lot of people, including my kids, don't! And so when I make this for all of us, I use broccoli instead. If you are using Brussels sprouts, go for peeled ones and give them a good rinse. Then cut them in quarters. To use broccoli, cut off the florets and then slice them up, no thicker than 1 cm slices. You'll fry the veg for 6-8 minutes, or until just starting to brown. This veg mix will then go on top of the sausage stuffing layer.
Cheese Topping
Finally, you will finish off the Sausage Stuffing Bake with a sprinkling of grated cheddar cheese. I find medium strength cheddar works best for this recipe.
How long do you cook the Sausage Stuffing Potato Bake for?
Once you've built all your layers, the dish is ready to go in the oven and it will be cooked in around 30 minutes, once the topping has gone golden and the sausage is cooked through. You can leave it to stand for 5 minutes before dishing up to cool slightly.
Can I prepare this Sausage Stuffing Potato Bake in advance?
You could make this creamy sausage and potato bake with all its layers earlier on in the day or the day before and just bake it when you need it. If you do this, you'll need to take it out of the fridge about an hour before you are ready to bake, so it can come up closer to room temperature. You'll also need to bake it for longer, maybe by an extra 5-10 minutes.
Can I Store Sausage Stuffing Potato Bake leftovers?
You can store any Sausage Stuffing Potato Bake leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). Leftovers can also be frozen, just defrost for 24 hours in the fridge, add just a little milk (so it doesn't dry out) and reheat in the microwave, until steaming hot all the way through.
More on safe food storage and reheating.
What diets is this recipe suitable for?
My Sausage Stuffing Potato Bake is suitable for nut and egg-free diets. It is NOT suitable for those with a diary or gluten allergy.
Adapting My Sausage Stuffing Potato Bake For Your Family
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak this Sausage Stuffing Potato Bake recipe for sharing with a weaning baby, toddler or a fussy eater, which will help make it easier to eat together as a family.
Keeping Fussy Eaters Happy
If you have a picky eater, they are highly likely to not like Brussels sprouts, so go for broccoli instead. If they don't like broccoli either, you may want to cook a safe veg for them to have on the side.
Making My Sausage Stuffing Potato Bake Suitable for Baby Weaning
Because of the processed sausages and salt in the stuffing mix, this meal is NOT suitable for little ones under 12 months.
How to Serve to Toddlers
Chop through everything with a sharp knife until everything looks like it's in small, bite-size pieces and serve with a spoon and fork.
I've also added these notes to the bottom of the recipe so you have them to hand when you come to cook.
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Sausage Stuffing Potato Bake
Ingredients
- ½ tablespoon olive oil
- 800-850 g baby potatoes
- 6 pack good quality or low fat sausages
- 170 g stuffing mix like Paxo
- 150 ml hot water
- 1 onion finely diced
- 350 g Brussels sprouts quartered or broccoli, florets sliced
- 200 ml double cream
- 60 g grated parmesan cheese
- 140 g grated cheddar
- Black pepper to taste
Instructions
- Preheat your oven to 200ºc/180°c/400°f/gas 6.
- Add the stuffing mix to a medium mixing bowl. Then pour over the hot water. Stir together briefly. Then snip open the sausage casings, adding the sausage meat to the bowl as you go. Using your hands, combine the sausage and stuffing mix together until well mixed. Set aside.
- Bring the potatoes to a boil in a pan with a little salt. Leave on a rolling boil for 15-20 minutes, until tender.
- While the potatoes are boiling, fry the Brussels sprouts (or broccoli) and onions in the olive oil and black pepper over a medium-low heat for 6-8 minutes, or until the veg is starting to brown.
- Once the potatoes are cooked, drain and transfer to medium-large oven proof dish. Using a wide-bottomed glass, gently press down on the potatoes to smash down. Note you aren't mashing them, just bursting them open and flattening them a little. You want them to be in an even layer.
- In a jug, measure in the cream, add the parmesan and stir in well using a fork. Pour the mixture over the potato layer as evenly as possible.
- Add the sausage stuffing mix to the top of the creamy potato layer in the oven dish using your hands, making it into an even layer.
- Then add a layer of the cooked Brussels sprouts (or broccoli) and onion mix.
- Sprinkle over the grated cheddar. Transfer to the oven and bake for 30 minutes, or until the top is golden and the sausage layer is cooked through. Allow to cool slightly for 5 minutes.
Notes
Baby & Toddler
YOUNGER CHILDREN & FUSSY EATERS
STORAGE
Nutrition
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