| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Walls |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 8 |
|
Wall's Pork Sausages |
| 4 |
|
Onions; thickly sliced |
| 2 |
|
Carrots; thickly sliced |
|
|
; diagonally |
| 3 |
|
Leeks; thickly sliced |
| 4 |
|
Potatoes; sliced |
| 300 |
ml |
Chicken stock; (1/2pt) |
| 2 |
tb |
Tomato puree |
| 150 |
ml |
Red wine; (1/4pt) |
|
|
Salt and freshly ground black pepper |
| 25 |
g |
Butter; (1oz) |
INSTRUCTIONS
1. Preheat the oven to 180 C , 350 F, Gas 4. Heat the oil in a frying pan
and cook the sausages for 5 mins, over a high heat, stirring occasionally
until browned all over. Using a slotted spoon transfer to a plate.
2. Add the onions and carrots to the pan and cook for 8 mins, stirring
occasionally, until golden.
3. Meanwhile plunge the leeks into a pan of boiling water and cook for 3
mins. Drain.
4. Arrange half the potato slices in the base of an ovenproof dish. Top
with half the onions and carrots. Then add the sausages, leeks and
remaining onions and carrots.
5. Arrange the remaining potato slices in overlapping rows on top. Whisk
together the stock, tomato puree and wine. Season. Pour over the potatoes
then dot with butter.
6. Cover the dish and bake for 30 mins. Remove from the oven, uncover and
bake for a further 30 mins, until potatoes are golden.
Cooks Tips If you don't like red wine use a dry cider instead for a more
piquant flavour.
Converted by MC_Buster.
NOTES : This recipe uses the sausages cooked with, sliced onions, leeks,
carrots in a wine and stock gravy then topped with sliced potatoes and
baked.
Converted by MM_Buster v2.0l.
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