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Tuesday, December 31, 2013

Cheese filled sausages, with creamed leeks and potatoes


I would definitely class this one as comfort food, homey and delicious. It's one of the recipes from my Anthony Worral Thompson book, I am not a huge fan of the man, for various reasons, but his book is very good. I'm of the opinion that if you only read things you are a fan of, you'll never experience anything new. Life is so short and people, I am guilty of this too, spend too much time worrying about what other people will think, or not doing something because it is unfamiliar and out of their comfort zone. I think we miss out on so many things because of this, and for what, saving face? Logically it makes no sense, to learn is to evolve, but to learn we must experience everything, even the stuff we find boring, scary and hate. 

 

Brie Filled Sausages on a Bed Of Creamed Leeks and Potatoes

 

For the sausages

 

1 tbsp. olive oil

8 of your favourite sausages

225g brie

2tbsp mango chutney

8 rashers of prosciutto

 

For the leeks and potatoes

 

450g new potatoes, 1/4

450g leeks, washed and shredded

55g unsalted butter

1tsp thyme

150ml double cream

salt and ground pepper to taste

 

 

1.       To begin with you will need to heat your oven to 180˚C/360˚F.

 
2.       In a heavy based skillet, heat the oil, then add your sausages, brown the sausages but don’t cook them all the way through. Take the sausages out of the pan and set aside to cool slightly.

 
3.       Cook the potatoes in salted boiling water until tender, then drain. Using the skillet you used for the sausages, cook the leeks in the butter and thyme, until they are softened.

 
4.       In the meantime, cut a pocket in each of the sausages and put a thin slice of brie into each pocket, and spoon a little of the chutney on top, finally stretch each of your bacon rashers and wrap them around the sausages making sure to close the open pocket, so the cheese and mango doesn’t seep out during cooking. Place them into an oven proof dish.

 
5.       Place the sausages in the oven and cook for about 10-15 minutes, until the sausages are cooked all the way through and the bacon is crispy.

 
6.       When the potatoes are cooked add them to the leeks and pour in the double cream, cook until the cream has thickened this should take about 5 minutes, season with salt and pepper.

 
7.       Plate the potatoes and leeks and top with the sausages.

 

 
 
 
 


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