Sausage & Leek Rarebit

To serve between 3-5 people

INGREDIENTS

Sausages - 5-6 Sausages, 400g

Leeks - 1-2 large Leeks

Plain Flour - 1-2 Tbsp

Butter - 1-2 Tbsp

Stout (Beer) - 300ml

Cheddar Cheese - 150g

Worcestershire Sauce - 3-4 Tbsp

Sourdough - 1 Loaf

 INSTRUCTIONS

1. Start by cutting your Sourdough into half inch thick slices.

2. Remove the skins from the Sausages, place in the pan on a medium heat, and add a tiny dash of Olive oil.

3. Break up the Sausage meat as it cooks, we want it almost like a Sausage mince.

4. Wash, and dice up the Leeks.

5. Once the Sausage is brown and caramelised, add the Leeks and season.

6. Once the Leeks are soft, and have reduced down by around 2 thirds add 3 Tbsp of Worcestershire Sauce.

5. Reduce down the Worcestershire Sauce for a moment, then place the pan to one side and replace with a sauce pan on a low heat.

6. Add 1-2 Tbsp of Butter, melt, then 1-2 Tbsp of plain Flour.

7. Cook out, and stir for 3-4 minutes until you have a paste.

8. Slowly start adding the Stout a few splashes at a time until you have a fairly thick Sauce*

*usually around 300ml of Stout

9. Next, grate around 150-200g of extra mature Cheddar Cheese, and add to the Sauce.

10. Stir until the Cheese has melted.

11. Then, add the sauce to the Sausage and Leeks.

12. Stir thoroughly, then place aside ready.

13. Pop the Sourdough under the grill to lightly toast.

14. Once you have a light browning on both sides of the Toast, add the Sausage and Leek mixture and top off with a small handful of Cheddar.

15. Place them back under the grill until the Cheese has melted, and serve.

Enjoy