Braised Sausages, Leeks, Pumpkin and Potato


Braised Sausages, Leeks, Pumpkin and Potato
Servings: 6


12 veal sausages
5 tablespoons olive oil (or more if needed)
3 leeks
500g pumpkin
4 medium waxy potatoes (such as Nadine or Draga)
2 cups chicken or beef stock
½ cup chopped mixed herbs (parsley, thyme, tarragon, chives)
Salt and freshly ground black pepper

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100324


Choose your favourite sausage for this dish. We ate sausages at least once a fortnight when I was growing up, and Dad’s and my favourite was always the traditional Peach pork sausage. Now we are spoilt for choice with all manner of sausages. One I really like is the large European-style veal sausage with very little fat. Be sure to brown them before braising. 



Brown the sausages in two tablespoons of the oil, in a large heated casserole dish. When golden, put aside. Tip off any extra fat and add enough oil for the vegetables (about three to four tablespoons).

Slice the leeks into thick diagonals, washing well to remove all the dirt. Peel the pumpkin and potatoes and cut into 3cm dice.  Place the vegetables in the pan and toss well with oil, over a gentle heat. Sweat for several minutes, stirring occasionally, then add the stock. Bring to a simmer and cook for 10 minutes.  Add the sausages so they sit on the vegetables. Cover the pan and simmer for 10 to 15 minutes. Add the chopped herbs and salt and pepper to taste.

Serve in shallow bowls with some of the vegetable juices and the sausages on top.



Braised Dishes

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