Sausage & leek casserole with chive mash
This delicious sausage and mash is made a little bit special with chives in the mash and leeks in the casserole
Serves: 4
Prep: 10 minutes
Cook: 30 minutes
Cost: £6 (for four)
What you need:
- 3 tbsp olive oil
- 8 pork sausages
- 1 Spanish onion sliced
- 200g sliced leeks
- 4 cloves garlic sliced
- 2 sticks celery sliced
- Small bunch of sage leaves, picked
- 200ml white wine
- 400ml passata
- 400ml chicken
- 2 bay leaves
- Salt and cracked black pepper
- Small bunch flat leaf parsley, chopped
For the mash:
- 800g potatoes peeled and cut into 4
- 100g butter
- 300ml full fat milk
- Salt and cracked white pepper
- 1 bunch of chives finely chopped
What to do:
- Preheat oven to 180ºC / 350ºF
- Fry the sausages in a casserole dish until golden brown, remove with a slotted spoon. You may need to do this in two batches
- Add the onions, leeks, garlic, celery and sage and cook until the mix starts to brown slightly
- Add the wine, stock, passata and bay leaves and then season with salt and pepper
- Add the sausages back in
- Put the lid on and cook in the oven for 20 minutes
- Meanwhile, place your potatoes in a medium sized pan, cover with water and bring to the boil. Simmer gently until cooked. About 20 minutes
- Once cooked, drain and mash the potatoes and add the butter and milk. Stir over a low heat until the butter has melted and the mash is piping hot. Season and add the chives. Set aside
- Remove the casserole from oven, stir in chopped parsley and serve with the mash
This page can be found at: http://www.secretsauce.co.uk/meat-poultry/sausage-recipes/sausage-leek-casserole-with-chive-mash/
British Leeks
With rising food prices making us all more supermarket savvy, choose British leeks for flavour on your table and change at the checkout.
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