Ingredients Jump to Instructions ↓

  1. 1 kg leeks

  2. 1 pinches black pepper

  3. 2 kg potatoes , peeled and chopped

  4. 100 g unsalted butter

  5. 200 ml double cream

  6. 2 tsp English mustard

  7. 1 pinches nutmeg

  8. 2 Cumberland sausages

  9. 3 tbsp sunflower oil

Instructions Jump to Ingredients ↑

  1. Leek, potato and sausage bake Method 1. Trim, wash and chop the leeks, and then cook in plenty of salted, boiling water until tender. Drain well.

  2. Place in the bottom of an ovenproof dish and season with salt and freshly ground black pepper.

  3. Boil the potatoes for about 15 to 20 minutes until tender. Drain well.

  4. Melt the butter, and then add the cream and mustard and bring to the boil. Remove from the heat. Mash the potatoes and add the cream mixture.

  5. Season with salt and freshly ground black pepper, and a little grated nutmeg to taste.

  6. Set the oven top 180C/gas 4. Pile evenly on top of the leeks and bake for 10 to 15 minutes.

  7. Split the casing of the sausage and with wet hands break the filling into even pieces and roll into balls.

  8. Heat the sunflower oil in a frying pan and fry the sausage balls until golden.

  9. Remove potato dish from oven, scatter over the sausage balls and serve with beer and ketchup!


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