DukesHill Ingredients
400g pork sausages
Regular price
Regular price £0.00 Sale price £4.95
Other ingredients
3 tbsp olive oil
2 aubergines, diced
2 cloves garlic, sliced
500g ripe cherry tomatoes (or 400g tin good quality cherry tomatoes)
½ tsp sugar
½ tsp salt
8 anchovy fillets, crushed in a pestle and mortar
1 tsp flour
2 tbsp milk
120g fresh breadcrumbs
olive oil for drizzling
5g parsley, chopped


Rated 5 stars by 1 users

This Sausage, Aubergine & Tomato Gratin is a satisfying and delicious crowd pleaser. Don’t be put off by the use of the anchovies. They have been used world wide for thousands of years to add a little umami to food and work wonderfully well in this dish.
Category Dinner
Serving 4
Prep Time 15 minutes
Cook Time 45 minutes


  1. Step 1 Pre heat oven to 200’C/180’C fan/gas mark 6.

  1. Step 2 First cook the sausages in a heavy based pan in 1tbsp oil over a medium heat for 20 minutes until browned all over. Transfer to a plate and slice the sausages into 1 cm slices.

  1. Step 3 Using the same pan add the remaining 2 tbsp olive oil and reduce the heat to medium/low. Cook the garlic for 1 minute then add the aubergine and tomatoes and cook for 5 mins crushing them down as they cook until soft.

  1. Step 4 Meanwhile heat the crushed anchovies in their oil for a few minutes in another pan, then add the flour followed by the milk to make a savoury roux. Stir this into the aubergine and tomato sauce along with the sausages, salt and sugar.

  1. Step 5 Tip the sausage mixture into an oven proof dish and sprinkle with the breadcrumbs and drizzle the top with more olive oil.

  1. Step 6 Cook in the oven for 15 mins or until the top is a golden brown. Sprinkle with parsley and serve.

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