This is the final installment of the secret veg sauce series - although I'm sure there are many other things you could make with it and when I develop the recipes I promise to post them.
This Sausage and leek bake is a really versatile meal. Here I've topped it with crisp cubes of potato but it works equally well with pasta or rice. If your house is anything like mine then the crispy potatoes will get picked off half of the bake and scoffed on their own, which leaves the sausages and sauce in an ideal position to be reheated the next day, tossed through some pasta and topped with cheese. Two suppers in one.
You could add chilli to this if you wanted to spice it up but I've left it mild here so as not to put the kids off. You could switch out the sausages for chorizo or merguez too and serve with a glass of two or of wine and a big chunk of crusty bread.
Before we get into the recipe you'll notice at the bottom of this post there is now a handy printable recipe - big thanks to the lovely Alyssa at Agnes and Miller for pointing me in its direction. I hope it works for you all.
So to make today's recipe you will need:
3 large baking potatoes 12 good quality chipolata sausages (I use these instead of bangers because they're easier for the children to eat) 6 rashers smoked streaky bacon 2 leeks, trimmed, washed and finely sliced 2-3 large carrots, peeled and finely chopped 2-3 large cloves of garlic A bay leaf A sprig of thyme 1 portion secret veg sauce
Pre heat your oven to 180c. Peel and dice the potatoes then cook them in boiling salted water until tender. Drain and bash around in the colander to rough up the edges. Set aside.
Cut each sausage into three, I find scissors do this faster and with less mess than a knife. Then brown lightly in a little olive oil over a medium heat. Remove from the pan and set aside.
Chop up the bacon and fry until crisp. Add the leek, carrot, bay leaf and thyme and fry gently until the vegetables have softened.
Pour in the secret veg sauce and return the sausages to the pan. Transfer to a baking dish and then top with the potatoes. Drizzle with olive oil and bake for 25-30 minutes until cooked through and golden on top.
If you want to turn this into a pasta bake, leave off the potatoes, mix through slightly under-cooked pasta twists and top with breadcrumbs and grated cheese. Bake in the same way.
I usually serve it with some peas or broccoli on the side for even more veg - which sometimes the kids eat and sometimes they don't.