Potato topped Sausage & Mushrooms

I had photos for this dish on my camera for a couple of months now and never got around to blogging about it. Even though it may not look all that appetising, it was one of those comforting dishes that goes down well on a cool night. I remember I didn't have many potatoes left to make a mash so I sliced them really thinly and topped the whole lot with the sliced potatoes. This was so good. I just threw everything into a casserole dish and 30 minutes later dinner was served.

If it wasn't for Keith aka The Reluctant Housedad's Recipe Shed theme of sausages this week, I probably would've left this one alone. It's quite simple, but tasty and really quick to put together.

Potato topped Sausages & Mushrooms

6 pork sausages
1 cup button mushrooms, sliced
1 medium onion, sliced
2 cloves garlic, crushed
1 can diced Roma tomatoes
1 tbs sweet paprika
1 tbs thyme
salt and pepper
1 cup chicken stock
2 potatoes, peeled and thinly sliced
oil spray

1. 'Snip' uncooked sausages with scissors into bite sized pieces into a casserole dish.
2. Add mushroms, onion, garlic, tomatoes, paprika, thyme, stock, S&P and stir.
3. Place potato slices on top of meat/mushroom mixture, spray lightly with oil and bake in a 180 deg C oven for approx 30 mins. Serve with a side of green vegetables. (You could add vegies to the dish at the time of baking as well.)

To check out what everyone else is banging up with their bangers (sausages are also known as 'bangers' in the UK and Australia), pop on over to Keith's blog and check them out.

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