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!
Bangers & Potato Bake
Bangers & 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 Fresh Milk
- Peas
- Pork Sausages
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Milk
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. 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 a medium heat with 10g of butter. Once melted, vigorously mix in the flour to form the 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 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 Fresh Milk - 100ml
Cheddar Cheese - 30g
Peas - 40g
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. 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 a medium heat with 20g of butter. Once melted, vigorously mix in the flour to form the 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 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 Fresh Milk - 200ml
Cheddar Cheese - 60g
Peas - 80g
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. 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 a medium heat with 30g of butter. Once melted, vigorously mix in the flour to form the 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 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 Fresh Milk - 300ml
Cheddar Cheese - 90g
Peas - 120g
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. 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 a medium heat with 40g of butter. Once melted, vigorously mix in the flour to form the 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 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 Fresh Milk - 400ml
Cheddar Cheese - 120g
Peas - 160g
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