A simple dish on a cold evening for four people that takes about 10 minutes to prepare and cooks in around 30 minutes. Served here with chive mash or you could rustle up some noodles with butter and garlic.
- 3 tbsp olive oil
- 8 Lincolnshire or pork sausages of choice
- 1 large onion sliced
- 200g/7oz sliced leeks
- 4 garlic cloves sliced
- 2 sticks of celery sliced
- Small bunch of sage leaves (ideally from the garden)
- 200ml/7fl oz white wine
- 400ml/14fl oz passata (a jar from the supermarket or even better, homemade)
- 400ml/14fl oz chicken stock
- 2 bay leaves
- Salt and cracked black pepper
- A small bunch of flat leaf parsley, chopped
- 800g/1lb 12oz potatoes peeled and cut into 4
- 100g/4oz butter
- 300ml/1/2 pint full fat milk
- Salt and cracked white pepper
- A bunch of chives finely chopped
Preheat the oven to 180ºC / 350ºF. In a casserole dish fry the sausages until they are golden brown and remove with a slotted spoon.
Now add the leeks, onions, garlic and sage and cook gently until they start to brown. Add the wine, stock, passata, bay leaves, season with the salt and pepper and return the sausages to the pan. Cover and place in the oven for 20 minutes.
Make the chive mash by simmering the potatoes covered in water in a medium sized for about 20 minutes or until cooked. Drain and mash the potatoes, adding the butter and milk and stirring over a low heat until nice and hot, then season and add the chopped chives. Alternatively cook some medium noodles in about 10 minutes, drain and toss with butter and a crushed garlic clove. Remove the casserole from the oven, sprinkle with the parsley and serve all.