Looking for tasty dinner ideas using sausages? Try this crumbly cheesy topped sausage and kale gratin. Delicious!
4
Servings
15
Prep Time (mins)
50
Cooking Time (mins)
Ingredients
8 Naked pork sausages
400g kale, thick stalks removed, leaves chopped
45g unsalted butter
45g plain flour
800ml skimmed milk
2-3 tsp Dijon mustard
80g lighter mature cheddar cheese, finely grated
Pinch freshly grated nutmeg
75g panko breadcrumbs
1 tbsp olive oil
Method
Looking for tasty dinner ideas using sausages? Try this crumbly cheesy topped sausage gratin. Delicious!
Heat the oven to 190°C/170°C fan/gas 5. Put the kale in a large bowl and pour over boiling water from the kettle. Leave for 3 minutes, then drain in a colander and run under cold water. Set aside.
Melt the butter in a medium saucepan, then add the flour, mixing well with a wooden spoon to form a thick paste. Gradually add half the milk until fully incorporated, mixing well after each addition, then add the rest of the milk and cook for 5-10 minutes, stirring, until thickened and smooth.
Add the mustard, 60g of the cheese, the nutmeg, and the kale, season with salt and pepper and stir well, then pour into the baking dish. Mix the breadcrumbs with the oil and the rest of the cheese, scatter over the gratin, then bake for 25-30 minutes.
At the same time, bake the sausages in a roasting tin, turning halfway, then serve the sausages and gratin together.
