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HomeWorld Tour > Wales > Recipes > Stuffed Leeks

Stuffed Leeks with Mustard and Cheese Sauce

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25g butter plus extra for greasing

4 large leeks

8 pork chipolata sausages, pricked

25g fresh white breadcrumbs

For the sauce:

40g butter

40g flour

425 ml milk

2 teaspoons French mustard

¼ teaspoon ground nutmeg

175g cheddar cheese, grated

salt and pepper


1. Heat the oven to 200c/ 400f/gas mark 6 and grease an oven proof dish with butter. Trim the leeks so they are about 18cm long, split them in half lengthways and wash thoroughly. Arrange, cut sides upwards and side by side, in the greased dish and dot with the butter. Cover tightly with the lid or foil and cook in the oven for 45 - 50 minutes.

2. Arrange the sausages in a baking tin and place in the oven with the leeks for 40 minutes or until cooked through, turning once.

3. To make the sauce melt the butter in a saucepan on a low heat. Remove the pan from the heat and stir in the flour. Cook for one minute, stirring, then gradually whisk in the milk and bring to the boil stirring constantly, until the sauce thickens. Simmer for two minutes then blend in the mustard and the nutmeg. Stir in ¾ of the cheese and as soon as the sauce is smooth again remove from the heat and season with salt and pepper.

4. Uncover the leeks and place a sausage in the centre of each half, spoon over the sauce and sprinkle with the remaining cheese and breadcrumbs.

5.  Return to the oven uncovered for a further 15 -20 minutes or until pale golden, serve hot.

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