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Creamy Sausages And Leeks With Potato Rostis
Ingredients
- 500 gm Herbed sausages, (1lb)
- 1 Tbsp. Oil
- 375 gm Small leeks, diagonally sliced (12oz)
- 125 gm Button mushrooms, sliced (4 ounce)
- 1 x 200 millilit creme fraiche
- 1 tsp Cornflour, blended in a little water
- 3 Tbsp. Freshly minced parsley and sage Salt and freshly grnd black pepper
- 500 gm Potatoes, peeled, grated and squeezed dry (1lb)
- 50 gm Onion, grated and squeezed dry (2oz)
- 50 gm Plain flour, (2oz)
Directions
- 1. Grill the sausages following instructions on the pack.
- 2. Heat the oil, add in the leeks and mushrooms and cook for 5-6 min, stirring occasionally. Stir in the creme fraiche, blended cornflour, most of the parsley and sage. Add in seasoning to taste.
- 3. Remove from the heat and when the sausages are cooked, cut each into 3-4 pcs and add in to the leek mix.
- 4. Mix together the grated potato and onion and seasoning to taste and with well floured hands shape into 8 flat rounds and coat with flour.
- 5. Heat a little oil in a frying pan and fry the potato and onion rostis for 4-5 min each side till crisp and golden brown. Drain on kitchen paper.
- 6. Heat through the sausage mix and serve with the rostis, sprinkled with the remaining minced parsley and sage.
- NOTES : A delicious hearty economic supper for 4.
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