Home » Meat & poultry

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:

1. Preheat oven to 180ºC / 350ºF
2. Fry the sausages in a casserole dish until golden brown, remove with a slotted spoon. You may need to do this in two batches
3. Add the onions, leeks, garlic, celery and sage and cook until the mix starts to brown slightly
4. Add the wine, stock, passata and bay leaves and then season with salt and pepper
5. Add the sausages back in
6. Put the lid on and cook in the oven for 20 minutes
7. Meanwhile, place your potatoes in a medium sized pan, cover with water and bring to the boil. Simmer gently until cooked. About 20 minutes
8. 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
9. 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/

A short link can also be used to view this page: http://bit.ly/ihHfOu

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.