This delicious, economical dish is an adaptation of traditional Swiss recipe. Serve, as warming family supper, with a mixed salad and some beer.
4 oz. butter or margarine
5 large leeks, trimmed, cleaned and cut INTO 1-inch lengths lv lb. sausages, halved
1 teaspoon salt I2 teaspoons black pepper
1 teaspoon dried thyme
6 tablespoons flour
1 pint milk
6 oz. Emmenthal cheese, grated
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
5 oz. tomato puree
1 lb. small macaroni, cooked and drained
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a large frying-pan, melt 2 ounces of the butter or margarine over moderate heat. When the foam subsides, add the leeks and sausages and fry, stirring and turning occasionally, for 8 to 10 minutes or until the leeks are golden brown. Remove the pan from the heat and stir in the salt, pepper and thyme. Set aside.
In a medium-sized saucepan, melt the remaining butter or margarine over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to form a smooth paste. Gradually add the milk, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Add 4 ounces of the grated cheese and cook, stirring constantly, until it has dissolved into the sauce.
Remove the pan from the heat and stir in the Worcestershire sauce, mustard and tomato puree.
Put half of the cooked macaroni into a large, ovenproof baking dish. Cover with the sausage and leek mixture and top with the remaining macaroni. Pour over the cheese sauce and sprinkle over the remaining grated cheese. Place the dish in the oven and cook the mixture for 20 to 30 minutes or until the top is brown and bubbling.
Remove the dish from the oven and serve at once.
Leek Casserole are tasty and filling.