Sausage, Leek, Sage & Watercress Casserole
Ingredients:
6 your favourite pork sausages
400g leeks, chopped
200g parsnips, chopped
80g watercress, chopped
10g fresh sage leaves, chopped
400ml Vegetable stock
2tbsp crème fraiche
Salt & pepper & Oil
(serve with mash)
Method:
Preheat the oven to 200°C. In a large pot over a medium heat, fry the leeks in a little oil until they begin to soften. Add the sausages to the same pan and start to brown them. Add the parsnips while the sausages continue to brown on all sides.
Sprinkle the sage leaves in the pot and pour over the vegetable stock. Let this simmer for about half an hour, until the parsnips are soft and sausages are cooked all the way through.
Add the watercress & crème fraiche, and give it a good stir to form a thick, creamy sauce. Serve over mash & enjoy!
You can transfer the casserole to an ovenproof dish and cook for longer on a lower heat if preferred.
Photography by Lara Jane Thorpe