- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 520 kcal
Quick summary
“Simple and practical oven preparation where sliced sausages are sautéed in olive oil with garlic, golden onion, and fresh herbs, arranged in a baking dish under a generous layer of shredded mozzarella cheese. Baked at 200°C, it achieves melted cheese and golden gratin with a tender base.”
What you need to know
- The initial sauté of the sausages with onion and garlic adds aromatic flavor and browns the surface before receiving the cheese.
- The compact assembly in a baking dish retains the moisture of the ingredients and prevents the edges from drying out.
- The heat at 200°C melts the mozzarella quickly, creating a toasted crust without burning the bottom of the preparation.
Ingredients
Main
- 500g of sausages
- 200g of grated mozzarella cheese
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped green onions to taste
Instructions
Principal
- Preheat the oven to 200°C.
- In a pan, heat the olive oil and sauté the onion and garlic until golden.
- Add the sausages and sauté for about 5 minutes.
- Season with salt, pepper, and fresh herbs.
- Transfer the sausages to a baking dish.
- Cover the hot dogs with the grated cheese.
- Bake for approximately 20 minutes, until the cheese melts and turns golden.
- Remove from the oven and let cool for a few minutes before serving.
Chef's tips
- Quickly boil the sausages in plain water for two minutes before sautéing to reduce excess sodium and additives.
- Cut the sausages into thick slices or diagonal slits to increase the absorption of onion and garlic seasonings.
- Grate the mozzarella cheese on the spot to ensure homogeneous coverage and smooth melting throughout the baking dish.
Variations
- Add a cup of homemade tomato sauce and corn to the sauté before baking to create a juicy version with sauce.
- Assemble a layer of smooth mashed potatoes at the base of the pan before arranging the sauteed sausages under the cheese.
- Sprinkle dehydrated oregano and sliced green olives over the mozzarella cheese topping before gratinating.
Substitutions
- Traditional sausages can be swapped for chicken sausage, Vienna sausage, or thinly sliced calabresa sausage.
- Grated mozzarella can be replaced with grated prato cheese, grated standard Minas cheese, or sliced provolone.
- Olive oil can be swapped for milk butter or sunflower oil in the onion and garlic clove sauté.
How to store
Store leftovers in a closed container in the refrigerator for up to three days. Reheat in a preheated oven at 180°C for ten minutes or in the microwave for two minutes on medium power covered with a paper towel.
Can it be frozen?
Freeze in a sealed container for up to sixty days. Upon thawing, the cheese may release whey; reheat directly in the conventional oven at 180°C until the cheese bubbles again and dries the liquid.
What to serve with
Serve with fluffy white rice, buttery mashed potatoes, thin crispy potato sticks, tomato salad, and fresh French bread.
Frequently asked questions
Why is it recommended to parboil the sausages before sautéing?
The quick boil removes excess dyes and preservatives from the packaging brine, leaving the sausage lighter and better prepared.
Can I assemble the baking dish the day before to bake the next day?
Yes, make the sauté and cover with the cheese in the baking dish, cover with aluminum foil and refrigerate; bake at 200°C when serving.
How to get a well-browned gratin on mozzarella cheese?
Keep the oven at 200°C on the middle rack and turn on the top heating element (grill) for the last five minutes until bubbling and toasted.
Can I use mozzarella slices instead of grated cheese?
Yes, overlap the slices covering the sausage layer completely; the cheese will melt evenly, forming a closed topping.
