Sausages with Leeks

Soak the raisins in about 200 ml (approximately 1 cup) of lukewarm water.

Rinse the leeks and cut into 1 cm (approximately 1/3 inch) wide rings.

Peel the onion and cut into cubes.

Peel the potato.

Cook the leeks in 1 tablespoon of butter with a little water. Cover and cook for about 4 minutes. Bring to a simmer and season with salt and pepper. Pour in the cream, and let simmer. Roast the potatoes slowly in about 1 tablespoon of butter.

Cut the sausages on the skin and cook in hot oil in a frying pan on both sides. Remove and keep warm.

Cook the onion in the fat and add the raisins, with the water.  Bring to a boil and add the gravy. Bring to a boil and season with salt and pepper.