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Caraway stir-fried leeks with sausages

Autumnal potatoes and leeks make the perfect accompaniments for fruity apple bangers in this comforting dish.

  • Timer Prep 5 min
    Cook 48 min
  • Chart 465.0 cal/
  • Chef hat Easy


Peel and cut the potatoes into small cubes. Remove and retain the leaves from the rosemary sprigs. Wash, trim and diagonally slice the medium leeks.


  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Spread the potatoes in a single layer in a large, non-stick roasting tin. Tuck the garlic cloves and sausages in between the potatoes, and scatter the rosemary leaves.
  3. 3 Season, drizzle over 1/3 of the oil and stir well to coat.
  4. 4 Cook for 40 minutes, turning at intervals, until the sausages are cooked through and the potatoes golden and tender.
  5. 5 Heat the remaining oil in a large frying pan, then add the leeks and caraway seeds. Cook over a medium heat for 7-8 minutes, stirring occasionally, until the leeks are just tender.
  6. 6 Season and stir in the crème fraîche to warm through, then serve with the sausages and potatoes.
  • Average per serving
  • Calories 465.0kCal
  • Fat34.0g
  • Saturated10.0g
  • Salt1.65g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg