Sausages with creamy kale gratin

Name: Sausages with creamy kale gratin
Yield: Serves 4
Cuisine: British recipes
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

Published: 1 Mar 18
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
Hands-on time 15 min, oven time 25-30 min

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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

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

Recipe from February 2018 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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.
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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Sausages with creamy kale gratin

Ingredients

Method

Nutrition

delicious. tips

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