Sausage and Mash Boats
Sausage and Mash Boats
Ingredients
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Mashed Potatoes
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup unsalted butter, softened
- 1/4 cup whole milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Boats
- 4 elongated bread rolls, such as sub rolls or baguettes
- 4 pre-cooked sausages, such as bratwurst or Italian sausage
- 1 cup cheddar cheese, shredded
Instructions
- 1
Begin by caramelizing the onions. Heat the olive oil in a large skillet or pot over medium-low heat. Add the thinly sliced yellow onions, salt, and black pepper. Cook, stirring occasionally, for 25 to 30 minutes, or until the onions are deeply browned, soft, and sweet. Set aside.
⏱️ 30 min
- 2
While the onions are caramelizing, prepare the mashed potatoes. Place the peeled and cubed russet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork. Drain thoroughly.
⏱️ 20 min
- 3
Return the drained potatoes to the hot pot over low heat for 1 minute to dry them out slightly. Remove from heat. Add the softened unsalted butter, warm whole milk, salt, and black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning as needed. Keep warm.
⏱️ 5 min - 4
Preheat your oven to 375°F. Prepare the bread rolls by carefully hollowing out the center of each, leaving a sturdy shell. You can use a knife and your fingers to remove the soft interior bread, leaving about a 1/2-inch thick wall.
⏱️ 5 min•🌡️ 375
- 5
Assemble the sausage boats. Place one pre-cooked sausage into the hollowed-out cavity of each bread roll. Spoon a generous amount of the caramelized onions over each sausage. Then, use an ice cream scoop or spoon to place a mound of mashed potatoes over the onions, spreading it evenly to cover the filling. Sprinkle the shredded cheddar cheese generously over the mashed potatoes.
⏱️ 10 min
- 6
Place the assembled sausage boats on a baking sheet. Bake for 10 to 15 minutes, or until the cheese is melted and golden brown, and the bread rolls are lightly toasted. Alternatively, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375
- 7
Carefully remove the Sausage and Mash Boats from the oven. Serve warm and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sausage and Mash Boats
Ingredients
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Mashed Potatoes
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup unsalted butter, softened
- 1/4 cup whole milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Boats
- 4 elongated bread rolls, such as sub rolls or baguettes
- 4 pre-cooked sausages, such as bratwurst or Italian sausage
- 1 cup cheddar cheese, shredded
Instructions
- 1
Begin by caramelizing the onions. Heat the olive oil in a large skillet or pot over medium-low heat. Add the thinly sliced yellow onions, salt, and black pepper. Cook, stirring occasionally, for 25 to 30 minutes, or until the onions are deeply browned, soft, and sweet. Set aside.
⏱️ 30 min - 2
While the onions are caramelizing, prepare the mashed potatoes. Place the peeled and cubed russet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork. Drain thoroughly.
⏱️ 20 min - 3
Return the drained potatoes to the hot pot over low heat for 1 minute to dry them out slightly. Remove from heat. Add the softened unsalted butter, warm whole milk, salt, and black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning as needed. Keep warm.
⏱️ 5 min - 4
Preheat your oven to 375°F. Prepare the bread rolls by carefully hollowing out the center of each, leaving a sturdy shell. You can use a knife and your fingers to remove the soft interior bread, leaving about a 1/2-inch thick wall.
⏱️ 5 min•🌡️ 375 - 5
Assemble the sausage boats. Place one pre-cooked sausage into the hollowed-out cavity of each bread roll. Spoon a generous amount of the caramelized onions over each sausage. Then, use an ice cream scoop or spoon to place a mound of mashed potatoes over the onions, spreading it evenly to cover the filling. Sprinkle the shredded cheddar cheese generously over the mashed potatoes.
⏱️ 10 min - 6
Place the assembled sausage boats on a baking sheet. Bake for 10 to 15 minutes, or until the cheese is melted and golden brown, and the bread rolls are lightly toasted. Alternatively, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375 - 7
Carefully remove the Sausage and Mash Boats from the oven. Serve warm and enjoy!
⏱️ 1 min