Kale and Mushroom Cannelloni with Dee’s Leek and Onion Sausages

8 Aug

The idea for this recipe came about after I was shopping the pasta aisle and was suddenly hit with a fab idea for some tasty cannelloni!

You will need:
12 cannelloni shells
1 tin of chopped tomatoes with herbs
For the filling:
2-3 tbsp oil
1 pack of Dee’s Leek and Onion Sausages, chopped
150g kale
100g mushrooms
2 gloves of garlic
1 tsp of wholegrain mustard
1 onion, diced
For the white sauce:
25ml oil
25g flour
250ml dairy free milk

Method:
Bring a large pot of water to the boil and half cook the cannelloni shells (see pack for details, usually around 5-7 minutes) remove and allow to cool.
For the filling, remove the stems from the kale and blanch in the cannelloni water for 1-2 minutes. Remove from the pan, squeeze out the excess water and roughly chop.
Heat some oil up in a frying pan and cook the onion and mushrooms together until golden brown. Add in the garlic and cook for 1 minute more. Remove from pan and allow to cool.
Next start on the white sauce. Using the same pan, add in some oil and the flour and cook on a low heat for 2 minutes. Add in the dairy free milk and cook for 3-5 minutes more until it starts to thicken.
Add the kale, onion and mushroom mix to the pan, along with the wholegrain mustard. At this point take it off the heat and add in the chopped Dee’s Sausage (they will cook in the oven.)

Stuff the cannelloni shells generously with the mixture and place them in a baking tray. Pour over the tin of chopped tomatoes and bake in the oven for 10-12 minutes at 180° C.
Should serve 3-4 people.
Enjoy, Eoin 🙂

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