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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/
    serving
  • Chef hat Easy
    effort

Preparation

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.

Method

  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