Name: Chicken sausages in a leek and mushroom sauce
Yield: 5 servings
Cuisine: Boil
Ingredients: 30.00 ml butter; 2.00 onion sliced; 1.00 garlic cloves, crushed; 1.00 leeks sliced; 125.00 g button mushrooms small, sliced; 25.00 ml wine dry white; 25.00 ml flour cake; 375.00 ml milk hot; sea salt and freshly ground black pepper; 100.00 ml cream fresh or sour cream; fresh thyme sprigs; 12.00 sausages chicken

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Ingredients (12)

LEEK AND MUSHROOM SAUCE

30.00 ml	butter
2.00	onion — sliced
1.00	garlic — cloves, crushed
1.00	leeks — sliced
125.00 g	button mushrooms — small, sliced
25.00 ml	wine — dry white
25.00 ml	flour — cake
375.00 ml	milk — hot
	sea salt and freshly ground black pepper
100.00 ml	cream — fresh or sour cream
	fresh thyme — sprigs
12.00	sausages — chicken

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Method:

Melt the butter in a pan and sauté the onions, garlic and leek until tender and done.
Add the mushrooms and sauté until lightly browned. (Add more butter if necessary.)
Add the white wine and simmer until the liquid is reduced by three quarters.
Sprinkle the cake flour over the contents in the pan and heat for a minute while stirring constantly. Remove from the heat and gradually stir in the hot milk.
Return the pan to the heat, season the sauce with salt and pepper and bring to the boil once more. Simmer until the sauce is cooked and slightly thickened.
Add the cream and simmer until creamy. Add the thyme and keep warm.
Fry the chicken sausages in a little butter or oil until cooked and golden brown, and serve on slices of toasted Italian bread.
Spoon the mushroom sauce on top and garnish with extra sprigs of thyme. Scatter extra fried mushrooms on top if desired.