Sausage and leek casserole is a delectable and comforting dish that combines the savory flavors of sausage, the delicate sweetness of leeks, and a creamy, cheesy sauce. It's a versatile dish that can be tailored to your preferences, with different types of sausage, vegetables, and cheeses to choose from.
Check out the recipes below so you can choose the best recipe for yourself!
SAUSAGE AND LEEK CASSEROLE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
- In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
- Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
- Preheat oven to 375 degrees F.
- The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.
SAUSAGE, LEEK AND APPLE CASSEROLE
Since (wisely) investing in a slow cooker / crock pot earlier this year, this casserole has hardly been off the menu. I like to use top quality organic sausages (Duchy chipolatas are my fave) but my other half prefers good old Walls, so I throw in both types to suit both tastes. Serves up great with some mash and steamed greens.
Provided by Wendy-Bob
Categories Pork
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut the bacon into slices and brown it in a pan for a few minutes with the sausages. You can use cooking spray if you like but the bacon usually makes enough fat of it's own to help the sausages along.
- While the meat is browning, cut the mushrooms in half, cube the apple, slice the leek and cut the carrot into batons.
- When the meat is done, put it to one side in the crock pot / casserole dish along with the mushrooms and apple. Add the remaining veg (leek and carrot) to the pan to soften a little.
- After a couple of minutes, sprinkle the flour over the veg and mix through (the flour thickens the sauce, but if you prefer a more watery gravy then you can omit this step).
- Add the cider to the pan - it will bubble up to begin with but don't worry about it. Turn up the heat and cook for a couple of minutes to burn the alcohol off (I sniff-test it and cook until it stops smelling boozy).
- Transfer all the ingredients in the pan to the crock pot / casserole dish (cider and all).
- Now this is where you have to use your judgement a bit! I find 300ml water is usually about right to top up my crock pot, but you may find you need a bit more/less depending on the exact amount of ingredients you have used (ie. size of sausages, carrot, etc.). So as not to waste any of the stock cube, I crumble it into the crock pot without dissolving it in water first and then add as much water as is needed to JUST cover all the ingredients.
- CROCKPOT: Cook on Low for 8-9hrs or Medium for around 5hrs.
- OVEN: I've never actually made this in the oven but have no doubt it would work just as well. I would imagine that, if you cover the casserole dish and cook it at around 150 degrees it should be done in a couple of hours.
NEELY'S SAUSAGE AND LEEK BREAKFAST CASSEROLE
Make and share this Neely's Sausage and Leek Breakfast Casserole recipe from Food.com.
Provided by Pinay0618
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
- In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
- Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
- Preheat oven to 375 degrees F.
- The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.
SAUSAGE AND LEEK CASSEROLE
Steps:
- Heat oil in a heavy bottomed skillet on med-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 t. cayenne. When the leeks are transparent, raise the heat to high and add the sausage and cook for 8 minutes, or until browned. Remove from heat and allow the mixture to cool. In a separate bowl, whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt. Cut the baguette into cubes and put in the bottom of a 9X9 glass casserole dish. Sprinkle the bread w/ the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top w/ pepper jack cheese. Cover tightly and refrigerate overnight. Preheat over to 375F. Remove from refrigerator. Put in the middle of the oven and bake for 45 min. or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 min. before cutting and serving.
Tips:
- For the best flavor, use a good quality sausage. Look for one that is made with fresh, high-quality meat and seasonings.
- If you don't have leeks, you can substitute another type of onion, such as a yellow or white onion.
- To make the casserole ahead of time, cook it according to the recipe and then let it cool completely. Store the casserole in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- When you're ready to serve the casserole, reheat it in a preheated oven at 350 degrees Fahrenheit until it is heated through.
- Serve the casserole with a side of crusty bread or mashed potatoes.
Conclusion:
Sausage and leek casserole is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your casserole cheesy, creamy, or packed with vegetables, there is a recipe out there that is sure to please you. So next time you're looking for a comforting and satisfying meal, give sausage and leek casserole a try.
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