Sausages with creamy kale gratin

Sausages with creamy kale gratin
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 25-30 min

We’ve spruced up bangers and mash and served this fabulous sausage dish with a creamy, cheesy kale gratin.

Nutrition: per serving

Calories
528kcals
Fat
21.9g (10g saturated)
Protein
38g
Carbohydrates
42.5g (12.2g sugars)
Fibre
4.8g
Salt
2.3g
Calories
528kcals
Fat
21.9g (10g saturated)
Protein
38g
Carbohydrates
42.5g (12.2g sugars)
Fibre
4.8g
Salt
2.3g

Ingredients

  • 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
  • 8 free-range reduced fat sausages

You’ll also need…

  • 1.5 litre baking dish

Method

  1. Heat the oven to 190°C/170°C fan/gas 5. Put the kalein 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.
  2. 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.
  3. Add the mustard, 60g of the cheese and the nutmeg, 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.
  4. At the same time, bake the sausages in a roasting tin, turning halfway, then serve the sausages and gratin together.

delicious. tips

  1. Swap kale for broccoli or cauliflower (boil for 4 minutes in step 1). We’ve reduced the amount of cheese here and added richness using a white sauce rather than cream. Choose reduced-fat sausages, which have a higher percentage of meat.

  2. Prepare the gratin (don’t bake it) up to 24 hours ahead. Cover and chill, then bake as in step 3. You can freeze the unbaked gratin in its dish for up to a month. Bake from frozen, adding an extra 20 minutes to the cooking time.

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