Cosy Potato, Sausage and Tenderstem® Bake
Created by Kathy Cakebread
I have a lot of favourite recipes I go to and I like to take pieces from each recipe and combine them for a whole new culinary experience
- Created by Kathy Cakebread
- 15 mins preparation
- 45 mins cooking
- Serves 4
Who doesn't love a food that reminds them of home? This tasty bake is full of flavour with Italian sausage and fresh Tenderstem® giving it real character
- 50g margarine
- 50g plain flour
- 600ml milk
- Salt and black pepper to taste
- 1 pinch ground nutmeg
- 3 Italian sausages, sliced
- 5 medium potatoes, sliced into rounds
- 200g Tenderstem® broccoli, roughly chopped
- 4 tablespoons grated Parmesan cheese
- 4 tablespoons seasoned breadcrumbs
Preheat the oven to 180 C \/ Gas 4.
First, preapre the white sauce: melt the butter in a heavy-based saucepan over a low heat. Remove from the heat and stir in the flour. Gradually pour in the milk, stirring or whisking constantly.
Return the pan to the heat and bring to the boil, still stirring or whisking. Reduce the heat and simmer the sauce gently for 5 minutes, stirring occasionally. Taste and season with salt, pepper and nutmeg. Set aside.
In a small frying pan, cook the sliced sausage till browned but not cooked through.
In a greased 20x30 baking dish, arrange a single layer of potato slices. Cover with a layer of Tenderstem® broccoli, then dot with sausage pieces. Season with salt and pepper. Pour over half of the white sauce. Repeat, using all of the ingredients and finishing with the grated cheese and breadcrumbs.
Bake in the preheated oven for 45 minutes, or until the potatoes and broccoli are tender