- 1 sausage, skin removed
- 1 tsp soy sauce
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp tomato ketchup
- 30g/1oz Stilton, crumbled
- ½ carrot, peeled and grated
- ½ potato, peeled and grated
- 30g/1oz butter
- 1 free-range egg
- 1 tbsp vegetable oil
- Preheat oven to 200C/400F/Gas 6.
- Chop the sausage meat up and place in a bowl. Add the soy sauce, Dijon mustard, Worcestershire sauce, ketchup and Stilton and mix well.
- Transfer into an ovenproof dish and bake in the oven for 10-12 minutes, or until the sausage is cooked and golden.
- For the rösti, mix the carrot and potato together in a clean bowl. Squeeze out in a clean tea towel to get rid of any excess moisture.
- Melt the butter in a small frying pan and press the potato and carrot mixture into the pan to flatten slightly.
- Fry for five minutes on each side, until cooked through and golden all over.
- Heat the vegetable oil in a frying pan and crack in the egg.
- Fry until the egg white has set but the yolk is still runny, or accorning to your taste.
- Serve the rösti in the centre of a plate, top with the sausage mixture and place the fried egg on top.