Sausages and Potato Leek Side Dish
- For the vegetables
- 800 grams Leeks
- 1 onion
- 30 grams butter
- 150 milliliters white wine
- 100 milliliters Broth
- Nutmeg (freshly grated)
- 1 tablespoon Pastry flour
- 200 milliliters milk
- 500 grams potatoes (cooked)
For the vegetables, rinse leeks and remove root ends and leaf tips and cut into 1cm (approximately 1/3 inch) thick slices.
Peel onion and chop finely. In a pan, heat half of butter and sauté onion until translucent without caramelizing. Add leeks and sauté for 2 to 3 minutes, stirring frequently. Season with salt and pepper and add white wine and broth. Reduce heat and cover and simmer for about 10-15 minutes.
Cut potatoes into small cubes and add to onion mixture and simmer for about 10 minutes.
In a separate pot, boil salted water and add sausages and leek to cooking liquid and season with pepper. Reduce heat and simmer for about 20 minutes.
In another pan, heat remaining butter.
Drain leeks and sausages in a colander. Add vegetables to pan and dust with flour and cook for 2 to 3 minutes and whisk in milk and 300 ml (approximately 10 ounces) cooking liquid and season with salt, pepper and nutmeg.
To serve, arrange sausages and leek mixture on a warm plate.
Garnish with parsley and fried onions, to taste.