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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 8 x Wall's Pork Sausages
- 4 x Onions, thickly sliced
- 2 x Carrots, thickly sliced diagonally
- 3 x Leeks, thickly sliced
- 4 x Potatoes, sliced
- 300 ml Chicken stock, (1/2pt)
- 2 Tbsp. Tomato puree
- 150 ml Red wine, (1/4pt) Salt and freshly grnd black pepper
- 25 gm Butter, (1oz)
Direcciones
- 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 till browned all over. Using a slotted spoon transfer to a plate.
- 2. Add in the onions and carrots to the pan and cook for 8 mins, stirring occasionally, till golden brown.
- 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 in 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, till potatoes are golden brown.
- Cooks Tips If you do not like red wine use a dry cider instead for a more piquant flavour.
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1779g | |
| Calories 1225 | |
| Calories from Fat 314 | 26% |
| Total Fat 35.73g | 45% |
| Saturated Fat 15.25g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 902mg | 38% |
| Potassium 4400mg | 126% |
| Total Carbs 183.56g | 49% |
| Dietary Fiber 27.7g | 92% |
| Sugars 33.95g | 23% |
| Protein 23.87g | 38% |
