Sausage, Leek & Potato Bake
Ingredients
- 2 Packs of Hodghurst Farm Farmhouse Sausages
- 3 large leeks
- 50g Butter
- 800g Potatoes, chopped into bite size chunks
- 300ml Homemade Chicken Stock (Or 1 Chicken Stock cube + 150ml Hot Water and 150ml Milk)
- Splash of Cream
- tbsp Cornflour, mixed with a tbsp milk
- 50g Cheddar Cheese, grated
Method
- Cook Sausages in a large frying pan, then remove and chop into bite size pieces
- Add the leeks and fry until soft.
- Stir in the stock, cream and cornflour paste. Bring to the boil and simmer until thickened.
- Add chopped sausages to mixture and transfer to an ovenproof dish (approx 12 x 9″)
- Boil Potatoes until nearly soft but don’t allow to cook through
- Top the sausage and leeks with the potatoes and sprinkle with cheese
- Bake in a hot oven (200C) for approx 30 minutes