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Leek stew with sausage dumplings

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Ingredients for 4 servings:

  • 2 stalk(s) leeks, thin
  • 4 sausages, coarse uncooked
  • 50 g butter
  • 500 ml milk
  • 3 tbsp flour
  • Broth, granulated
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean and wash the leeks, and cut them into fairly thin slices. Remove the skins from the sausages and roll them into small dumplings. Heat a little oil in a pan and fry the sausage balls all over, then remove and drain. Reduce the heat and fry the leeks. Meanwhile, make a béchamel sauce from butter, flour, and milk and season with instant broth, salt, pepper, and nutmeg. Add the fried leeks and dumplings, heat until hot, and serve. Boiled potatoes go wonderfully with this sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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