Braised Sausage, Leek, Pumpkin and Potato
Choose your favourite sausage for this dish. One I really like is the large white European-style veal sausage with very little fat. Be sure to brown them before braising. Serves 6
- 12 sausages
- 5 tablespoons olive oil
- 3 leeks
- 500g pumpkin
- 4 medium waxy potatoes (such as Nadine or Draga)
- 2 cups chicken or beef stock
- ½ cup chopped mixed fresh herbs (parsley, thyme, tarragon, chives)
- salt and freshly ground black pepper
Brown the sausages in 2 tablespoons of oil in a large, heated casserole dish. When golden put aside. Tip off any extra fat and add enough oil for the vegetables, about 3 to 4 tablespoons.
Slice the leeks into thick diagonals, washing well to remove all the dirt. Cut the peeled pumpkin and potatoes into 2cm dice. Place the vegetables in the pan and toss well with oil, over a gentle heat. Sweat for several minutes, stirring continually and 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 - 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.
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