Leek with sausage dumplings

Ingredients for 2 servings:

• 2 stalk(s) leeks
• 30 g bacon, streaky
• ⅛ liter of water
• 1 sachet of sauce powder (light sauce)
• 1 pinch of salt
• Pepper, white, from the mill
• Nutmeg, ground
• 2 pieces of raw bratwurst
• ½ bunch parsley

Instructions

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

Wash the leek thoroughly and remove any less attractive or tough pieces of leaf. Trim the root ends and cut the stalks into 4 cm long pieces. Dice the bacon and fry in a pan until translucent. Add the leek pieces and pour in 1/8 l water. Cover and cook for 15 minutes, then transfer to a sieve and drain, reserving the water. Prepare the light sauce according to the package instructions using the leek cooking water. Season the sauce, which should not be thick, with the spices. Squeeze the filling out of the sausages (or use prepared sausage meat) and form them into small dumplings. Add the dumplings to the sauce and let stand for 2 minutes. Add the leek, return to the heat, and let stand for another 5 minutes. Sprinkle with the washed, chopped parsley before serving. Serve with rice or noodles, or mashed potatoes.