If your usual MO when it comes to sausages is to either A) stick them between two slices of white sliced and cover them in ketchup or, B) nuke them on a barbecue, then you need this recipe in your life. “I’ve been making this for years – it’s real comfort food and very, very satisfying,” says Catherine from Borrowed Light, who shot the mouthwateringly-good images. “Use the best quality sausages you can, it really does make all the difference,” she adds. Serves 4.

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{The Ingredients}
  • 8 good quality sausages
  • 4 leeks, trimmed and sliced into rings
  • 2 red onions, sliced
  • Bunch of fresh thyme, chopped
  • Olive oil
  • Salt and pepper
  • Sour cream
  • 1 tbsp wholegrain mustard

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Method

Pre-heat the oven to 200 degrees.
In a frying pan heat a little oil and brown the sausages.
Spread out the sliced leeks and onions on a baking tray, drizzle with olive oil, salt and pepper, mix a little to evenly spread the oil
Place the browned sausages on top and put in the oven for 30-40 minutes (or until the sausages are fully cooked. Turn the sausage 3-4 times during this time.
Remove from the oven, add the fresh thyme.
Add a heaped tablespoon of wholegrain mustard to a pot of sour cream and mix thoroughly.
Per plate, add a heaped serving of leeks and onions, place two sausages on top and add a large spoon of sour cream and mustard mix on the side. Serve as is, or with a green salad, crusty bread, or mashed potato.

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