| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury10 |
4 |
servings |
INGREDIENTS
| 1 |
|
400 gram pac Toulouse sausages |
| 2 |
ts |
Olive oil |
| 15 |
g |
Butter; (1/2oz) |
| 4 |
sm |
Leeks; sliced |
| 1 |
|
200 millilit half fat creme fraiche |
| 1 |
tb |
Wholegrain mustard; (1 to 2) |
| 1 |
ts |
Cornflour blended in a little cold water |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Freshly chopped flat leaf parsley |
INSTRUCTIONS
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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