Main Dishes · No. 154
Sausage, Leek and Butter Bean Bake
Browned sausages, leeks and butter beans in a creamy parmesan and dill sauce under a stuffing crumble, baked in one pan. Serves 4. Michelin on a Minimum Wage ep. 11, from Maria (therealchadli).
Serves 4BritishDinner
Ingredients
- 5 good sausages
- 1 leek, sliced
- 3 cloves garlic, chopped
- 2 x 400 g (14 oz) tins butter beans, drained
- 300 ml (1 1/4 cups) chicken stock
- 150 ml (2/3 cup) double (heavy) cream
- 2 bay leaves
- Pinch of fresh nutmeg
- 40 g (about 1/2 cup) Parmesan, grated
- Small handful fresh dill, chopped
- Salt and pepper
- 1 pack store-bought stuffing mix
Method
- Brown the sausages in an ovenproof pan.
- Soften the leek and garlic in the same pan, 5 to 6 minutes.
- Add the beans, stock, cream, bay leaves, Parmesan, dill and nutmeg. Season well. Simmer a few minutes.
- Wet the stuffing mix with a little water and crumble it over the top.
- Bake at 190°C (375°F) for 20 minutes, until golden and bubbling.
Notes
- Source: @therealchadli on Instagram.