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.

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