SAUSAGE & LEEK MASH PIE
Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd
Provided by Esther Clark
Categories Dinner, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
- Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.
- Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.
- Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.
Nutrition Facts : Calories 591 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium
SAUSAGE & LEEK HASH
This tasty dish provides the perfect opportunity to use up Sunday vegetable leftovers
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
- Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.
Nutrition Facts : Calories 460 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.72 milligram of sodium
BOW TIES WITH SAUSAGE AND LEEK SAUCE
Steps:
- Bring the salted water to a boil.
- Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
- In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.
- Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes. Drain the bow ties well and return them to a pot over low heat.
- Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like.
LEEK, POTATO, AND SAUSAGE SOUP
Steps:
- In a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft, stir in the broth and the potato, peeled and cut into 1/2-inch dice, and bring the liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender, stir in the toasted seeds, the kielbasa, the cream, and salt and pepper to taste, and simmer the soup for 5 minutes. Just before serving, stir in the spinach.
MUSHROOM, LEEK, AND SAUSAGE POT PIE
This recipe is a fantastic spin on the normal pot pie and much better than what you can buy in a box.
Provided by Char Triplett
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h9m
Yield 6
Number Of Ingredients 15
Steps:
- Roll out each puff pastry sheet to an even thickness. Cut two 8-inch rounds from each sheet using a sharp knife.
- Line bottom and sides of two 8-inch pie tins with pastry rounds. Reserve 2 pastry rounds for tops of pies. Place pie tins and tops on a baking sheet; transfer to the refrigerator.
- Cook and stir sausage in a skillet over medium heat until browned, about 5 minutes. Drain excess grease. Add butter, carrots, leek, and garlic; cook and stir until leek softens, about 5 minutes.
- Stir mushrooms into the skillet; cook until tender, about 8 minutes. Stir in flour for 1 minute. Pour in vegetable broth slowly; add Dijon mustard, cayenne pepper, nutmeg, salt, and pepper. Cook and stir until sauce thickens, about 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Divide sausage mixture evenly between the pie tins. Cover with pastry tops.
- Whisk egg and water together in a small bowl to make egg wash. Brush egg wash over pastry tops.
- Bake in the preheated oven until golden brown, about 35 minutes. Cool briefly before slicing, about 10 minutes.
Nutrition Facts : Calories 622.7 calories, Carbohydrate 49.6 g, Cholesterol 80.9 mg, Fat 41.9 g, Fiber 3.5 g, Protein 13.1 g, SaturatedFat 13 g, Sodium 600.4 mg, Sugar 4.6 g
SAUSAGE AND LEEK SOUP
I have been making this soup for years and I never get tired of it. It can easily be doubled to freeze for future meals.
Provided by Irmgard
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, melt the butter over medium heat.
- Cook the leeks, carrots and celery until softened but not browned.
- Add the flour and cook for 2 minutes, stirring constantly.
- Blend in the chicken stock.
- Add the potatoes and bring to a boil.
- Reduce the heat and simmer for 15 minutes until the vegetables are tender.
- Add the sausage, salt, marjoram and pepper to taste.
- Simmer for 10 minutes.
SAUSAGE AND LEEK SOUP
Categories Soup/Stew Potato Quick & Easy Lunch Sausage Leek Fall Winter Simmer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 main-course servings
Number Of Ingredients 10
Steps:
- Wash leeks in a large bowl of cold water, then lift out and drain well in a colander.
- Cook carrot and celery in 1/2 stick butter in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add leeks and cook, stirring, until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes.
- While stock simmers, peel potatoes and cut into 1/2-inch cubes.
- Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously (mixture will be thick), then whisk flour mixture into remaining stock and return to a simmer, whisking.
- Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.
PASTA WITH LEEKS AND SAUSAGE
I made this up the other night. It is GREAT!! Surprisingly great even. In Romania I use a sausage called Cirnati Paprika which is a bit like Spanish chorizo or Portuguese linguica. Use whatever spicy red sausage you can.
Provided by Transylmania
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the leek in half and clean well. Discard the bottom root part and the top green leaves. Slice into 1/2 inch thick slices.
- In a saucepan heat some water to cook the sausages. Prick the sausages and boil for about 5 minutes. Remove sausages and let cool.
- In a large skillet heat the olive oil and add garlic and leeks. Saute over medium-high heat for about 5 minutes.
- Add the bouillon cube, spices, 1/2 cup water, and pepper. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
- Slice the sausages and add to the leeks. Let cook together over for about 10 minutes.
- Toss this with cooked short pasta and serve.
- This is great with a tomato or carrot salad.
Nutrition Facts : Calories 291, Fat 7.8, SaturatedFat 1.1, Cholesterol 0.1, Sodium 194.3, Carbohydrate 46.7, Fiber 2.3, Sugar 2.1, Protein 8.1
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