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Friday, 18 January 2008

Creamy Sausage and Leek Stew (aka Susini Sausages)


The quantities given are roughly what I use and is probably enough for about four people but you can adjust them according to how many people you are feeding, what your personal preferences are, the size of the vegetables etc.

+ 1 large onion
+ black pepper
+ 2tbsp cooking oil
+ 2 leeks
+ pot of cream
+ 1 to 1 ½ pts chicken and/or vegetable stock with 1tbsp sage mixed in*
+ 3 bay leaves
+ juice of one lemon
+ pack of eight sausages

+ serve with either bread and butter, pasta, or mashed potato


+ Large pan
+ chopping board
+ sharp knife
+ wooden spoon
+ grill and grill pan
+ lemon squeezer (optional)
+ gravy boat if desired for serving
+ large jug if preparing stock


1. Put sausages on to cook in grill.

2. Put oil in pan on low heat.

3. Roughly chop onion.

4. Wash leek and cut into thin slices.

5. Remember to keep an eye on the sausages and turn when appropriate.

6. Fry leek and onion until almost browned.

7. Add a lot of ground black pepper (grind from mill for about a minute) and stir in.

8. Remove sausages from grill and cut into four using diagonal cuts (approximately 45 degrees angle).

9. Add chopped sausages.

10. Add stock/gravy and additional water if required and bring to the boil.

11. Add cream, lemon juice and bay leaves.

12. Leave to simmer on low heat and while preparing bread/potato/pasta to serve.

13. Once accompaniment is ready, the dish can be served onto plates.


i) This works best with leftover gravy from my gravy recipe.

ii) This can be a handy way of using up leftovers from Sunday dinner. (e.g. if ½ lemon put in chicken while roasting, use the other half; if cream used on pudding, just use the remaining cream; leftover gravy can be used; chopped leftover meat can be substituted for the sausages).


Carrie said...

2 very pleasant ways to cook sausage that lend itself to providing a gooey, Marmitey residue to mix into a gravy (either brown or white).

Fill a frying pan with a half inch of water and a few tablespoons of very light olive oil (or rapeseed or other flavourless, appropriate oil that suits your way of eating), add sausages and place a tight fitting lid over the pan and cook on a gentle heat (you may need to use a diffuser), turning from time to time. The water steams the sausage and will cause it to release the fat. The water evaporates, leaving only the oil and released fat: now, still over a gentle heat you fry the sausage till it goes crispy.

Nigel Slater mentions Matthew Fort's method which is very savoury. Put the (heavy, preferably cast-iron) pan on a very low heat with a diffuser, put in a good knob of butter and a few sausages and walk away for half an hour. This is hard to do because you will want to interfere and turn them but leave them alone and you will be rewarded with a lovely, sticky, savoury pull-toffee goo which is delightful.

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