SAUSAGE, BRIE AND CARAMELISED LEEK FRITTATA
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This sausage, brie and caramelised leek frittata is just a little gourmet, and very filling. It isn’t the quickest of meals to prepare, but you’ll have plenty of time to get all the cleaning up done while it bakes.

This sausage, brie and caramelised leek frittata is just a little gourmet, and very filling. It isn’t the quickest of meals to prepare, but you’ll have plenty of time to get all the cleaning up done while it bakes.

Breaking up the sausages a little while they cook in the pan helps to give them those nice crispy edges. You might find you get more than 4 serves from this frittata – it’s quite a hearty meal!

 

PRINT RECIPE PDF
This sausage, brie and caramelised leek frittata is just a little gourmet, and very filling. It isn’t the quickest of meals to prepare, but you’ll have plenty of time to get all the cleaning up done while it bakes.

SAUSAGE, BRIE AND CARAMELISED LEEK FRITTATA

Keyword: MAIN MEALS, PORK
Difficulty: Easy
Ready In: 1 hour
Serves: 4

This sausage, brie and caramelised leek frittata is just a little gourmet, and very filling. It isn’t the quickest of meals to prepare, but you’ll have plenty of time to get all the cleaning up done while it bakes.

QUICK PRINT

Ingredients

FRITTATA

  • 500 g potatoes (i.e. Agria) (1lb 2oz)
  • 450 g pork sausages (1lb)
  • 1 leek
  • 1/2 green capsicum
  • 125 g brie (4.4oz)
  • 2 cloves garlic
  • 2 tsp olive oil
  • 1 Tbsp brown sugar
  • 1 Tbsp balsamic vinegar
  • 8 eggs
  • 1/2 cup milk (125ml)
  • 60 g baby spinach (2.1oz)
  • 1/2 cup grated cheddar cheese (50g)

TO SERVE

  • 60 g watercress (2.1oz)
  • 1/4 cup aioli (60ml)

Instructions

  1. PREPARE INGREDIENTS

    Scrub potatoes clean and dice into small 1-2cm (0.5in) cubes. Place in a medium-sized saucepan, and cover with water.

  2. Slice each sausage into approximately 6 pieces. Trim leek, clean well and thinly slice. Finely dice capsicum. Cut brie into small chunks and crush garlic.

  3. Preheat oven to 190ºC (370ºF) fan bake. Line a rectangular metal baking pan (approximately 36cm x 26cm / 10in x 14in) with baking paper.

  4. COOK POTATOES, SAUSAGES AND LEEK

    Bring potatoes to the boil and cook for 10 minutes. Meanwhile, heat 1 teaspoon oil in a large frying pan over medium-high heat. Add sausages and fry for a few minutes, mashing them up a bit as they cook, until browned (they don’t have to be cooked completely). Remove from pan and set aside.

  5. Add remaining teaspoon of oil to pan, then add leek, garlic, brown sugar and vinegar. Cook, stirring occasionally, until leek is lightly caramelised (about 5 minutes).

  6. PREPARE FRITTATA

    Whisk together eggs and milk. Season with salt and pepper. Drain potatoes and season these as well. Layer half the potatoes, sausages, leek, capsicum, brie and spinach in prepared dish, then repeat. Pour eggs over the top and sprinkle with grated cheese. Bake for 30 minutes, until egg mixture has set.

  7. SERVE

    Slice frittata into wedges. Serve with watercress on the side and a dollop of aioli.

Recipe Notes

WINE MATCH: Go for a Chardonnay.

GLUTEN-FREE OPTION: Make sure sausages and aioli are gluten-free.
INGREDIENT SWAPS / NOTES: Kumara (sweet potato) can be used instead of potatoes. You could
swap the sausages for diced chicken thighs. Any leafy salad green can be used in place of the
watercress.
STORING AND REHEATING: Store frittata separately from watercress and aioli. Reheat in the oven or
microwave.

 

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