Finnish Sausage and Potato Casserole (Makkaralaatikko)

• 25 g Unsalted butter
• 1 medium Yellow onion
• 400 g Pork sausage, plain, uncooked
• 900 g Yukon Gold potato
• 450 ml Whole milk
• 3 Egg
• ½ tsp Allspice
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 120 g Mixed berry jam, to serve

1. Heat the oven to 200°C (390°F). Grease a baking dish with a little of the butter.
2. Peel the potatoes and slice them thinly. Put them in a large pot, cover with cold water, add 1 tsp of the fine sea salt, and bring to the boil; simmer for 6 to 8 minutes until just starting to soften but not falling apart. Drain well and let the steam escape for a minute.
3. Peel and finely chop the onion. Melt the remaining butter in a frying pan over medium heat, then cook the onion for 5 minutes until soft and sweet. Add the pork sausage, breaking it up, and cook for 6 to 8 minutes until no longer pink.
4. In a mixing bowl, whisk together the whole milk, eggs, allspice, remaining 1 tsp fine sea salt, and black pepper. Do not taste the mixture while the eggs are raw.
5. Tip the potatoes into the baking dish and scatter over the sausage and onion mixture. Pour over the milk and egg mixture, then gently stir and press down so the potatoes are mostly submerged. Bake for 45 to 50 minutes until set in the centre and lightly browned on top.
6. Rest the casserole for 10 minutes so it slices neatly. Serve hot with a spoonful of mixed berry jam on the side.

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