Toulouse sausages with creamy leeks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 400 gram pac Toulouse sausages | |
| 2 | teaspoons | Olive oil |
| 15 | grams | Butter; (1/2oz) |
| 4 | smalls | Leeks; sliced |
| 1 | 200 millilit half fat creme fraiche | |
| 1 | tablespoon | Wholegrain mustard; (1 to 2) |
| 1 | teaspoon | Cornflour blended in a little cold water |
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Freshly chopped flat leaf parsley |
Directions
Grill or ovenbake the sausages following instructions on the pack.
Meanwhile, heat the butter and oil in a saucepan and cook the leeks gently for 5-6 minutes until softened. Stir in the creme fraiche, mustard and blended cornflour and cook for 2-3 minutes, stirring occasionally until thickened and smooth.
Add the sausages with seasoning and half the parsley Heat through and serve sprinkled wih the remaining chopped parsley.
Converted by MC_Buster.
NOTES : A luxurious sausage recipe with a rich creamy leek sauce.
Converted by MM_Buster v2.0l.