Kearns Pork Sausage Bake
Preparation time: 20 mins | Cooking time: 20 mins | Serves 4-6 | You will need an ovenproof dish
25g butter, melted
454g Kearns pork sausages
1 x 225g gammon steak, fat removed and cut into bite size chunks
6 large potatoes, peeled
1 teaspoon olive oil
2 shallots, peeled, cut in half and thinly sliced
2 garlic cloves, crushed
200ml double cream
150ml chicken stock
8 scallions, washed, trimmed and finely chopped
120g grated cheddar
Freshly milled salt and pepper
Preheat an oven to 180°C /(160oC Fan) /Gas mark 4. Brush the ovenproof dish with melted butter.
Place the potatoes into a saucepan and cover with salted cold water. Boil, then reduce the temperature and simmer for 15 minutes until tender. Drain and cut into thick slices.
Meanwhile dry fry the sausages and gammon chunks for 3 – 4 minutes in a large frying pan until golden. Remove and keep warm. Clean the frying pan.
Return the pan to the heat with olive oil and fry the shallots for a few minutes until soft, then add garlic and cook for another minute. Pour in cream, stock and scallions. Bring to a boil, then immediately remove to a jug.
Arrange the sliced potatoes into the bottom of the ovenproof dish, top with sausages and gammon pieces. Pour in the warm cream, stock and scallion mixture. Scatter with grated cheese and bake in a hot oven for 15 – 20 minutes until golden.