Ready for a banging bake recipe, Chef? Baby potatoes are roasted until crispy, mixed with golden rounds of pork sausage and baked in a deliciously cheesy sauce dotted with green peas. Classic!
Banger & Potato Bake
Banger & Potato Bake
with cheese sauce
Hands on Time: 10 - 30 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Baby Potato
- Cake Flour
- Cheddar Cheese
- Low Fat Milk UHT
- Peas
- Pork Sausages
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Milk (optional)
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes in an oven-proof dish. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
BANGERS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 3-4 minutes per side. Remove from the pan and cut into 1cm thick rounds.
HALFWAY
When the potatoes have 8-10 minutes remaining, mix in the sausage rounds, then pop back in the oven for the remaining time until cooked through.
CHEESE SAUCE
Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese, and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick. Add the peas.
BAKE
When the roast is done, remove from the oven and mix in the cheese sauce & peas. Return to the oven, or the airfryer (if using), and cook until warmed through, 5-6 minutes.
YUM!
Plate up the cheesy bake with all the sauce. Dig in, Chef!
Baby Potato - 200g
Pork Sausages - 180g
Cake Flour - 10ml
Low Fat Milk UHT - 1
Cheddar Cheese - 25g
Peas - 40g
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes in an oven-proof dish. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
BANGERS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 3-4 minutes per side. Remove from the pan and cut into 1cm thick rounds.
HALFWAY
When the potatoes have 8-10 minutes remaining, mix in the sausage rounds, then pop back in the oven for the remaining time until cooked through.
CHEESE SAUCE
Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese, and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick. Add the peas.
BAKE
When the roast is done, remove from the oven and mix in the cheese sauce & peas. Return to the oven, or the airfryer (if using), and cook until warmed through, 5-6 minutes.
YUM!
Plate up the cheesy bake with all the sauce. Dig in, Chef!
Baby Potato - 400g
Pork Sausages - 360g
Cake Flour - 20ml
Low Fat Milk UHT - 1
Cheddar Cheese - 50g
Peas - 80g
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes in an oven-proof dish. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BANGERS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 3-4 minutes per side. Remove from the pan and cut into 1cm thick rounds.
HALFWAY
When the potatoes have 8-10 minutes remaining, mix in the sausage rounds, then pop back in the oven for the remaining time until cooked through.
CHEESE SAUCE
Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese, and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick. Add the peas.
BAKE
When the roast is done, remove from the oven and mix in the cheese sauce & peas. Return to the oven, or the airfryer (if using), and cook until warmed through, 5-6 minutes.
YUM!
Plate up the cheesy bake with all the sauce. Dig in, Chef!
Baby Potato - 600g
Pork Sausages - 540g
Cake Flour - 30ml
Low Fat Milk UHT - 1
Cheddar Cheese - 75g
Peas - 120g
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes in an oven-proof dish. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BANGERS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 3-4 minutes per side. Remove from the pan and cut into 1cm thick rounds.
HALFWAY
When the potatoes have 8-10 minutes remaining, mix in the sausage rounds, then pop back in the oven for the remaining time until cooked through.
CHEESE SAUCE
Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese, and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick. Add the peas.
BAKE
When the roast is done, remove from the oven and mix in the cheese sauce & peas. Return to the oven, or the airfryer (if using), and cook until warmed through, 5-6 minutes.
YUM!
Plate up the cheesy bake with all the sauce. Dig in, Chef!
Baby Potato - 800g
Pork Sausages - 720g
Cake Flour - 40ml
Low Fat Milk UHT - 1
Cheddar Cheese - 100g
Peas - 160g
Woolies Products in this dish
