Ingredients:
- 8-12 sausages
- 1 tbsp olive oil
- 3 leeks, washed and finely sliced
- 1 garlic clove, finely chopped
- 1 tbsp fresh thyme leaves (optional)
- A dash of white wine
- 100ml (3 1/2 fl oz) double cream
- 2 tbsp chopped parsley
- 400g (16oz) new potatoes
Method:
Preheat the oven to 180C/350F/gas mark 4. Place the sausages in an oven-proof dish and roast for 20 minutes. Whilst the sausages are cooking, heat the butter and 1 tbsp of olive oil in a frying pan. Add the garlic, thyme and sliced leeks. Fry for 5 minutes until soft. Pour in a dash of white wine and allow it to evaporate. Finally pour in the cream and simmer for 5 minutes until thickened. Season with salt and pepper and stir the chopped parsley into it. Boil the new potatoes in salted water until tender. Serve the sausages on a bed of the creamy leeks and new potatoes.
