The mashed potatoes and sausage is a clever and truly delicious recipe! I had some sausage to use up, so I decided to make a delicious flatbread without leavening, also adding potatoes which, as we know, pair perfectly with sausages. The mashed potatoes and sausage flatbread is very quick to make, ready in 10 minutes with a simple fork, no yeast, no eggs, and without even parboiling the potatoes. It’s perfect as an appetizer, for an aperitif cut into small pieces, or even as a main course, also great as a savory pie for Easter and Easter Monday, it will disappear in no time!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12×12 inch pan
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/3 cups water
- 2 cups potatoes
- 1 2/3 cups all-purpose flour
- 7 oz sausage
- 1/2 cup grated Parmesan cheese
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
Steps
The mashed potatoes and sausage flatbread is extremely easy and quick to prepare. First, put room temperature water in a bowl, add extra virgin olive oil, salt, spices to taste (I used rosemary, thyme, and black pepper), flour, grated Parmesan, and mix all the ingredients with a fork.
Add the peeled and grated potatoes with a coarse grater, crumbled sausage (without the casing), and mix everything together.
Transfer the mixture into a non-stick pan, slightly greased with a drizzle of oil, and level it well, it must be very thin.
Bake the mashed potatoes and sausage flatbread in a preheated oven at 392°F for about 40 minutes, it should be golden brown.
Advice:
The mashed potatoes and sausage flatbread can be stored at room temperature for a few hours or in the fridge for a couple of days. If you prefer, you can also omit the grated cheese.
Other flatbread recipes HERE
Other sausage recipes HERE
