Sausage And Leek Casserole With Buttery Chive Mash |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe was in our local paper's food column today - so I thought I'd share it. Sounds like real Irish comfort food, especially with old frosty moving in for the season! Ingredients:
3 tbsp olive oil |
8 pork sausages |
1 red onion |
200g sliced leeks |
4 cloves garlic sliced |
2 sticks celery sliced |
small bunch of sage leaves, pickled |
200ml white wine |
400ml passata (sieved tomato sauce) |
400ml chicken stock |
2 bay leaves |
salt and cracked black pepper |
small bunch flat leaf parsley, chopped |
mash |
800g potatoes peeled and cut into quarters |
100g butter |
300ml full fat milk |
salt and cracked white pepper |
1 bunch of chives finely chopped |
Directions:
1. Preheat the oven to 180C
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 and Put the lid on and cook in the oven for 20 minutes.
6. Meanwhile place your potatoes in a medium sized saucepan, cover with water and bring to the boil.
7. Simmer gently until cooked - About 20 minutes.
8. Once cooked, drain and mash the potatoes and add the butter and milk.
9. Stir over a low heat until the butter has melted and the mash is piping hot.
10. Season and add the chives. Set aside.
11. Remove the Casserole from the oven, stir in the chopped parsley and serve with the mash.
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