1 Large Leek, sliced lengthways, then cut into 3cm sections (s) (sff)
1 Schwartz 4 cheese mix (9syns/2=4.5 syns per person)
2 Sainsbury’s “B.G.T.Y” extra lean Cumberland sausages (1 syn/2=0.5 syn per person)
300ml Skimmed milk (1 Hea/2=0.5 syns per person)
* optional. 30g Cheddar cheese (1Hea/2=0.5 syns per person)
(B.G.T.Y=Be Good To Yourself)
In a frying Pan, sprayed with frylight, cook the sausages until browned, remove & cut each sausage into 4, return the sausage to the pan and brown the cut ends, remove & set aside.
Boil a pan of salted water, when boiling drop the leek in, boil for 5 mins then remove & drain.
In the same saucepan make the cheese mix as per instructions on the packet, return the leeks & mix well, cook for a further 5 mins then tip into an oven-proof dish, add the sausage & sprinkle with Aromat.
*Add cheddar if you want more cheese flavour.
Cook in a pre-heated oven at 180C for 10 mins or until the topping has gone brown.
Serve with a side salad.
Credit: Pete’s Recipe Book
Leek & Sausage Bake