Sausage & Leek Supper

I think this is the most requested recipe of all time!

Serves 6
Preparation 30 mins
Cooking 45 mins
Per portion 469 kcals, 26g fat (11.4g saturated)
Suitable for freezing

680g (1½lb) potatoes, peeled and sliced
25g (1oz) butter
450g (1lb) pork and herb sausages, sliced
1 onion, peeled and sliced
4 leeks, washed and sliced
40g (1½oz) plain flour
450ml (¾ pint) milk
110g (4oz) Cheddar cheese, grated
25g (1oz) fresh breadcrumbs

 

1 Cook potatoes in boiling water for 5–10 minutes. Drain.

2 Melt butter in a large frying pan, add sausages and cook for 5 minutes. Add onion and leeks. Cook for 5 minutes. Add flour, cook for 1 minute, then gradually add milk.

3 Slowly add milk, whisking continuously, until sauce thickens, boils and is smooth.

4 Remove from heat, add 75g (3oz) cheese and stir until melted.

5 Transfer to ovenproof dish, arrange potato slices on top, sprinkle over breadcrumbs and remaining cheese. Bake at 200°C (400°F) Mark 6 for 30 minutes until browned.

 Recipe taken from The Dairy Book of Home Cookery | 2012 edition
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