Sausage, Red Pepper and Goats Cheese Gratin (4-6)

A very good supper when comfort food is needed from Eleanor Steafel.

Sausage, Red Pepper and Goats Cheese Gratin (4-6)
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Sausage, Red Pepper and Goats Cheese Gratin (4-6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 200C/180C fan/gas 6.
  2. Pour the wine and cream into a small saucepan and put over a medium heat. Add the garlic along with a good pinch of salt and plenty of black pepper. Stir in the cayenne, tomato puree and lemon juice. Bring to a simmer then take off the heat and leave to infuse while you do everything else.
  3. Put a large frying pan over a medium heat with a good splash of olive oil. Pinch nuggets of sausage meat into the pan and fry for three minutes, turning occasionally.
  4. Add the sliced pepper and cook until soft and the sausages are beginning to brown. Add the sundried tomatoes and fennel seeds and fry for another minute.
  5. Rub a large baking dish with a little olive oil. Arrange two layers of potatoes, with a little salt and black pepper. Then scatter over half the sausage and peppers. Repeat, finishing with a final layer of potatoes. Pour over the wine and cream, cover with foil and put in the oven.
  6. Bake for 45 minutes. Take the foil off, scatter goats cheese over the top and put back in the oven for 15 minutes until bubbling and golden on top.
  7. To serve make a simple salad, scatter the gratin with parsley, and let everyone help themselves
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