Sausage and leek casserole
Preparation time: 10 minutes
Cooking time: 30 minutes
For the casserole
3 tbsp olive oil
8 pork sausages
1 Spanish onion sliced
200g (7oz) sliced leeks
4 cloves garlic sliced
2 sticks celery sliced
Small bunch of sage leaves, picked
200ml (7fl oz) white wine
400ml (14fl oz) chicken stock
400ml (14fl oz) passata
2 bay leaves
Salt and cracked black pepper
Small bunch flat leaf parsley, chopped
For the mash
800g (1¾lb) potatoes peeled and cut into quarters
100g (3½oz) butter
300ml (10½fl oz) full-fat milk
Salt and cracked white pepper
1 bunch of chives finely chopped
1 Preheat oven to 180ºC/R6. Fry the sausages in a casserole dish until golden brown, then remove with a slotted spoon. You may need to do this in two batches.
2 Add the onion, leeks, garlic, celery and sage and cook until the mix starts to brown slightly.
3 Add the wine, stock, passata and bay leaves and then season with salt and pepper.
4 Return the sausages to the casserole dish, put the lid on and cook in the oven for 20 minutes.
5 Meanwhile, place your potatoes in a medium-sized pan, cover with water and bring to the boil. Simmer gently until cooked – about 20 minutes.
6 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.
7 Remove the casserole from oven, stir in chopped parsley and serve with the mash.