One-pot Creamy Leek & Sausage Bake

Sausages and leeks

In a similar fashion to Pinch of Nom, Two Chubby Cubs (James Anderson and Paul Anderson) have burst onto the slimming recipes scene in the last year and built-up a huge social media following. One-pot Creamy Leek & Sausage Bake features in their debut publication – Two Chubby Cubs, The Cookbook, and is a really comforting dish which originates from Switzerland.

Leeks and sausages go well together, and the extra-light cream cheese provides a luxurious texture without the need to include rice. Comforting and filling, this is going to become a regular evening meal in my household. The ‘Cubs’ inaugural book contains lots of quirky recipes, written in an engaging and irreverent style, which will have you in stitches. But jokes aside, it features some cracking ideas and the guys, between them, have lost over 250lbs in the last year. Proof and pudding that dieting can be fun!

Recipe: One-pot Creamy Leek & Sausage Bake

Calories: 380 calories per serving

Serves: 4

Book: Two Chubby Cubs – The Cookbook

Prep time: Approx 15 mins

Cooking time: Approx 35 mins

Ingredients: 6 good-quality sausages, 500g leeks (finely sliced), 1 large white onion (thinly sliced), a pinch of salt, 100ml white wine, 100ml good chicken stock, a couple of large potatoes (finely diced), 100g extra-light cream cheese, ground black pepper

Cost per portion: Approx £1.57

Method: You’ll need a good deep non-stick frying pan for this.

Dry-fry the sausages first, so the fat from the sausages gets into the pan (if you’re using very low-fat sausages, use a bit of oil), so do this, then set aside the sausages until later.

With the sausages done, gently fry the leeks and onion in the fat from the sausage with a pinch of salt. After about 5 minutes, throw the heat up, chuck in the white wine (to deglaze the pan), then reduce the heat again, add the stock and cover for another 5 minutes.

Finely slice the sausages and add them to the pan together with the cubed potatoes. Let everything simmer gently for around 15 minutes, or until the potatoes have cooked – add a touch more stock if things are looking dry, although there shouldn’t be a great amount of liquid.

When you’re ready to serve, stir in the cream cheese, season with plenty of black pepper, and enjoy.

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