Moving Mountains® Sausage Potato Bake

  • Serves 4
  • Prep Time 10 mins
  • Cook Time 1 hr


  • 6 Moving Mountains® Sausages
  • 2 tbsp rapeseed oil
  • 2 medium brown onions, peeled and sliced
  • 2 garlic cloves, peeled and finely chopped
  • 1 tsp maple syrup
  • 500g potatoes, peeled and sliced 1.5-2 cm thick
  • 1 medium carrot, peeled, trimmed and sliced
  • 150g baby spinach leaves
  • 150ml vegetable stock
  • 2 tbsp plant-based cream
  • 1 tbsp tomato puree
  • 1 tsp plant-based horseradish sauce
  • 20g breadcrumbs
  • 80g walnuts



1. Preheat the oven to 200°C / 180°C fan.

2. Heat 1 tbsp of rapeseed oil in a medium-size casserole or Dutch oven dish over medium heat. Add the sliced onions and stir for about 3 minutes, until the onions are nicely browned, soft and shiny.

3. Add the garlic and maple syrup and a tablespoon of the stock and stir for another 4 minutes. Add the sausages and stir for a minute, then add the potatoes and carrot. Keep on stirring for 3 minutes.

4. Finally pour in the liquids – vegetable stock, cream and tomato puree, horseradish sauce. Make sure all the ingredients are well combined, turn the heat up and cook for 5 minutes. Take the casserole off the heat and prepare the remaining ingredients.

5. Heat the remaining rapeseed oil in a medium-size frying pan over medium heat and add the Sausages. Fry until defrosted and golden brown, for about 8 minutes, flipping them over every 1 minute. When cooked, cut the sausages in half and add them to the casserole.

6. Put the breadcrumbs and walnuts in a food processor and pulse until all the walnut chunks turn into a crumb.

7. Spoon the walnut crumbs over and transfer the casserole into the oven. Bake for 25 minutes, until the potatoes are tender and crust nicely browned.