Sausages with Creamy Leeks
With creamy leeks, this dish is great for a simple supper or a sophisticated dinner party.
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Prep: Cook: |
10 mins 20 mins |
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| Serves: | 4 |
| Ingredients |
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| 8-12 sausages |
| 1 tbsp olive oil |
| 3 leeks, washed and finely sliced |
| 1 garlic clove, finely chopped |
| 1 tbsp fresh thyme leaves (optional) |
| A dash of white wine |
| 100ml (3 1/2 fl oz) double cream |
| 2 tbsp chopped parsley |
| 400g (16oz) new potatoes |
directions
Preheat the oven to 180C/350F/gas mark 4. Place the sausages in an oven-proof dish and roast for 20 minutes. Whilst the sausages are cooking, heat the butter and 1 tbsp of olive oil in a frying pan. Add the garlic, thyme and sliced leeks. Fry for 5 minutes until soft. Pour in a dash of white wine and allow it to evaporate. Finally pour in the cream and simmer for 5 minutes until thickened. Season with salt and pepper and stir the chopped parsley into it. Boil the new potatoes in salted water until tender. Serve the sausages on a bed of the creamy leeks and new potatoes.
