Creamy Sausages And Leeks with Potato Rostis

4 servings

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Creamy Sausages And Leeks with Potato Rostis Ingredients

500 g Herbed sausages; (1lb)	3 tb Freshly chopped parsley and
1 tb Oil	Salt and freshly ground
375 g Small leeks; diagonally	500 g Potatoes; peeled, grated and
; (12oz)	; squeezed dry (1lb)
125 g Button mushrooms; sliced (4	50 g Onion; grated and squeezed
1 200 millilit creme fraiche	; dry (2oz)
1 ts Cornflour; blended in a	50 g Plain flour; (2oz)
; water

Instructions for Creamy Sausages And Leeks with Potato Rostis

1. Grill the sausages following instructions on the pack. 2. Heat the oil, add the leeks and mushrooms and cook for 5-6 minutes, stirring occasionally. Stir in the creme fraiche, blended cornflour, most of the parsley and sage. Add seasoning to taste. 3. Remove from the heat and when the sausages are cooked, cut each into 3-4 pieces and add to the leek mixture. 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 minutes each side until crisp and golden. Drain on kitchen paper. 6. Heat through the sausage mixture and serve with the rostis, sprinkled with the remaining chopped parsley and sage. Converted by MC_Buster. NOTES : A delicious hearty economic supper for 4. Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized