One-pot Creamy Leek & Sausage
| 6 | good-quality sausages |
| 500 g | leeks (finely sliced) |
| 1 large | white onion (thinly sliced) |
| a pinch of salt | |
| 100 ml | white wine |
| 100 ml | good chicken stock |
| 2 large | potatoes (finely diced) |
| 100 g | extra-light cream cheese |
| ground black pepper |
| You’ll need a good deep non-stick frying pan for this. |
| Dry-fry the sausages first, so the fat from the sausages gets into the pan (if you’re using very low-fat sausages, use a bit of oil), so do this, then set aside the sausages until later. |
| With the sausages done, gently fry the leeks and onion in the fat from the sausage with a pinch of salt. After about 5 minutes, throw the heat up, chuck in the white wine (to deglaze the pan), then reduce the heat again, add the stock and cover for another 5 minutes. |
| Finely slice the sausages and add them to the pan together with the cubed potatoes. Let everything simmer gently for around 15 minutes, or until the potatoes have cooked – add a touch more stock if things are looking dry, although there shouldn’t be a great amount of liquid. |
| When you’re ready to serve, stir in the cream cheese, season with plenty of black pepper, and enjoy. |