Sausage florentine

Yield: 4 servings

Measure Ingredient
500 grams Frozen leaf spinach; (1lb)
16 \N Thin sausages
1 tablespoon Oil
40 grams Butter; (1 1/2 oz )
25 grams Plain flour; (1 oz)
350 millilitres Milk; (12 fl oz)
125 grams Gruyere cheese; grated (4oz)
\N \N Salt and freshly ground black pepper
25 grams Fresh wholemeal breadcrumbs; (1oz)
\N \N Freshly chopped parsley

1. Place the spinach in the base of a lightly buttered ovenproof dish.

2. Heat the oil and lightly brown the sausages. Arrange on top of the spinach.

3. Melt the butter in a saucepan, stir in the flour and cook for 1 minute.

Remove from the heat and whisk in the milk.

4. Return to the heat stirring continuosly until thick and smooth.

5. Remove from the heat and beat in the cheese and seasoning to taste.

6. Pour the sauce over the sausages, sprinkle over the breadcrumbs and bake in a preheated oven 200 C, 400 F, Gas Mark 6 for 15-20 minutes until the sauce is bubbling and the breadcrumbs golden.

7. Garnish with freshly chopped parsley before serving.

Converted by MC_Buster.

NOTES : A delicious economic and supper dish, quick and easy to make.

Converted by MM_Buster v2.0l.

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