Picasso Casserole
A top-class treat from simple ingredients! Sausage “springs” with eggs on a mashed-potato base. Made from familiar products, but bright and tasty - perfect for weekend lunch or dinner.
Updated : 24 February, 2026
Easy
About 30 min.
Ingredients
500 grams
Potato
4
Sausages
4
Eggs
50 grams
Any type of cheese
70 milliliters
Yogurt
0.5 teaspoon
Vegetable oil
10 grams
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Picasso Casserole? Prepare all the ingredients. The mashed potatoes can be freshly made or made the day before - “yesterday’s” mash can make the casserole even tastier. Choose sausages with the most natural ingredients you can (without mechanically separated meat and flavor enhancers). Remove the individual casings ahead of time. Use small eggs if possible. Rinse the herbs and shake them dry.
Step 2
Grease a baking dish with a drop of sunflower oil. I used a square dish, 17 cm (6.7 in) per side. Press the mashed potatoes firmly into the dish with a spatula. Using the handle of a tablespoon, make two deep perpendicular grooves in the mash.
Step 3
Finely chop the parsley and mix it with the yogurt. Pour the mixture into the grooves.
Step 4
Finely grate the cheese and spread it over the sections of mash you’ve created.
Step 5
Slice each sausage lengthwise, without cutting all the way through. Bring the ends together to form “springs” and place them in the dish. If they unroll, secure the ends with wooden skewers.
Step 6
Crack one egg into the center of each spring. Try not to break the yolk - this will make the casserole look its best. Bake in a preheated oven at 180°C / 356°F for 30-40 minutes.
Step 7
The egg whites should fully set (turn white and no longer be transparent). The yolk doneness is up to you: keep it runny, or cook it through - use its appearance as your guide. Serve the casserole hot with fresh vegetables. And don’t forget to remove the skewers if you used them!
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