- 6 x Lobbs Pork Sausages
- 4 x Slices Bacon
- 1 x Cauliflower (1/2 if it’s a very large cauliflower!)
- 2 x Leeks
- 1 x Onion
- 1 x Clove Garlic
- 1 x Tsp mixed herbs
- 6 Tbsp breadcrumbs (or you can use ready salted crisps, crushed)
- 1 Tbsp oil
- 30g mature cheddar
For the bechamel sauce (if you’re making your own):
- 60g butter
- 60g plain flour
- 600ml milk
- salt & pepper
- 1 tsp english mustard
Firstly, pre-heat the oven to 180.
Place the sausages on a baking tray.
Finely chop the onion and garlic.
Then, cut the bacon into strips.
Once the oven has heated up, put the sausages in for 25 mins.
Heat 1 tbsp of oil in a frying pan and place the onion, garlic & bacon in the pan and fry for 7 mins – stirring frequently. Take off the heat once cooked.
Next, wash the leeks & cauliflower and then chop into chunks ready for boiling.
Put the veg into a large saucepan with boiling water and boil for 10 mins (or until tender, but not too soft!).
Meanwhile, start making the bechamel sauce: click the link here for a video/instructions on how to make if you’d like to make your own. I always add 1 tsp of mustard too – gives it a lovely flavour!
Once the sausages are cooked, remove from the oven. Cut into chunks.
Place the sausages, bacon/onion/garlic & veg in to a medium baking dish and stir together – add a pinch of salt and pepper.
Once you’ve made the sauce, pour it over the ingredients in the baking dish (or if you’re using shop bought, pour straight from jar/packet).
Top with grated cheese & the breadcrumbs (or crushed ready salted crisps). Finish by sprinkling over some mixed herbs.
Place in the oven at 180 for 25 mins. Serve with a chunk of fresh bread or roast potatoes!