Shropshire hills home of miniature Hereford cattle,
Shropshire and blue faced Leicester sheep

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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

  1. Cook Sausages in a large frying pan, then remove and chop into bite size pieces
  2. Add the leeks and fry until soft.
  3. Stir in the stock, cream and cornflour paste.  Bring to the boil and simmer until thickened.
  4. Add chopped sausages to mixture and transfer to an ovenproof dish ¬†(approx 12 x 9″)
  5. Boil Potatoes until nearly soft but don’t allow to cook through
  6. Top the sausage and leeks with the potatoes and sprinkle with cheese
  7. Bake in a hot oven (200C) for approx 30 minutes