Potato & Sausage Casserole is a totally different take on mashed potatoes. This combination of potatoes, sausage and wild garlic make a delectable contrast in taste and texture not to mention the mustard and chives. Don’t think you’ll have any leftovers with this recipe!
You’ll also be pleasantly surprised that such a full-flavoured casserole can be gluten and dairy free.
I’ve always been interested in herbs, their properties and uses. However, since living in the north eastern part of Italy I have come to also appreciate the produce that mother nature provides to us.
My husband grew up in this area and living in a semi-rural surrounding he often goes walking into the nearby bushland and, depending upon the season, he often comes home with some wild greens to cook. Especially during Spring.
Today’s recipe will be featuring wild garlic ‘Allium Ursinum’ from our nearby bushland.
What is Wild Garlic and where do I find it?
It is known by many names like broad-leaved garlic, bear leek or even bear’s garlic (aglio orsino) as it is known in our area. It belongs to the onion family and is a native to Europe and Asia. If you’d like more information on this wild garlic, just click on the ‘Allium Ursinum’ link.
I’ll be using the leaves in this recipe and they will be cooked. Nevertheless, they can also be used in salads, as a herb, cooked in soups or in sauces. The bulbs and flowers can also be eaten.
If you’re unfamiliar with the plant, it is best to read up on it first, as it can be easily mistaken with Lily of the Valley which is poisonous. However, you may be able to pick some up in small local markets.
If you happen to live in the United States or Canada then your version of wild garlic or also known as wild leek is called ‘Allium tricoccum’. This plant is found on the east coast of America and Canada. In fact, it’s popular in foods of the rural areas of these regions. This vegetable, also known as Ramps, is also starting to become popular in restaurants through North America.
In some areas in Virginia, Tennessee and North Carolina towns host festivals dedicated to this wild garlic.
Wild garlic is found in early spring and has a fairly strong garlic-like scent and a distinctive taste. The flavour is a cross between garlic and onion. It can be chopped up and added to scrambled eggs or in an omlette, in soups, risotto’s and salads in place of garlic and onions. Even though the scent is fairly strong the actual taste is milder than garlic and onions.
WHAT DO I USE IF I DON’T HAVE WILD GARLIC?
If you can’t get your hands on wild garlic, no problem you can substitute it with baby spinach which has a delicate flavour.
WHAT TYPE OF SAUSAGE SHOULD I USE?
First of all try to purchase a gluten free sausage, and if it’s organic all the better.
I usually prefer to purchase my meat and sausages from a trusted local butcher so I know how and where the animals were raised.
Here are some advantages when buying from your butcher: I’m able to purchase sausage mince without any additives. You get personalized service if you want a particular cut of meat and above all, you can order local organic meat.
As to the actual type of sausage meat, I used 100% pork sausage mince in this recipe.
WANT TO MAKE IT A VEGETARIAN DISH?
If you want to make it into a vegetarian meal, just substitute the sausage meat with grated tasty dairy-free cheese. I’m sure it will be just as delicious.
So let’s get on with the recipe, shall we.
Did you make this Potato & Sausage Casserole?
Please leave a comment below, share it, rate it or tag a picture on Instagram @yummyalternatives and hashtag it #yummyalternatives. I’d really love to see what you bake
Potato & Sausage Casserole is a totally different take on mashed potatoes. This combination of potatoes, sausage and wild garlic make a delectable contrast in taste and texture not to mention the mustard and chives. Don't think you'll have any leftovers with this recipe! Peel and cut the potatoes into similar sized cubes and steam until cooked through Mash potatoes with a vegetable or potato masher in a large bowl Boil the wild garlic in salted water for about 5 minutes, drain and squeeze well to get most of the water out. Finely chop up the wild garlic and add it to the potatoes Peel the sausages and crumble the mince into the potato mixture. Leave some meat for the topping Now add the eggs, grated dairy-free cheese, nutritional yeast, dry mustard, chopped chives, salt and pepper into the bowl Mix well to combine Grease a 21x28cm (8”x11”) oven dish and add the potato and wild garlic mixture Level the top with the back of spoon If you want to create a grooved look like I did, lightly make a few lines with a fork Make tiny little balls with the sausage mince you kept aside and place them decoratively on the top Sprinkle with the gluten free breadcrumbs Cook in a moderate oven (180°C/350°F) for about 40-45 minutes, until its golden. Take it out of the oven and allow it to sit for 5 minutes before serving.POTATO & SAUSAGE CASSEROLE
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Instructions
