Mustardy Sausage and Leek Hash

Quick enough for lunch but substantial enough for dinner, this Sausage and Leek Hash will have a meal for four on the table in about 30 minutes. The cheese and mustard add to the flavour too plus the different varieties of each that are available leave plenty of experiment room for the finished hash.

Take a look at our recipe then modify to suit your tastes and give it a try.


Serves 4

Preparation: 30 minutes


  • 450g/1lb Sausages
  • 450g/1lb New Potatoes
  • 350g/12oz medium Leeks
  • 1 Tbsp Mustard
  • 100g/4oz Mature Cheddar/Gruyere/Old Gouda
  • 1 Tbsp Olive Oil or other oil of choice


  1. Grill(broil) or fry the sausages until they are just short of your preferred serving colour. So dark brown all over means that they should finish this stage as a light brown. Frying for the finished hash will add the final colour. Set aside to cool.
  2. Trim the root from the like then peel off the tougher outer layer. Slice to a thickness of about 6mm/¼ inch.
  3. Slice the potatoes to a similar thickness. No need to peel.
  4. Heat the oil in a heavy based pan. It wants to be at a medium high heat. Add the potatoes and leeks when it is, stirring well so that they become evenly coated. Continue frying for 10 minutes stirring and turning occasionally.
  5. Slice the sausages on the diagonal then add to the potato and leek mix after it has cooked for 10 minutes. Stir well. Continue to fry a further 5 minutes stirring occasionally then add the mustard. Fry for five minutes until the leeks and potatoes have softened. Remove from the heat.
  6. Grate in the cheese then mix well. Divide into four portions and serve.


No cheating with cheap sausages on this one as they are essential to the overall taste. Go for at least the mid-range ones with the higher-end varieties an option if you want a treat.

The most important thing about the cheese is the strength of flavour rather than the branding on the packaging. I have bought mature cheddar which barely makes it to medium. A case of knowing the cheese that you will be using.

Comments are closed