Chicken sausages in a leek and mushroom sauce

Recipe from: 11/16/2000 12:00:00 AM
Ingredients 13
Servings 5


  • 30
  • 2
    medium onions, slices
  • 1
    clove garlic, crushed
  • 1
    medium leek, cleaned and sliced into rings
  • 125
    small button mushrooms, sliced
  • 25
    dry white wine
  • 25
    cake flour
  • 375
    hot milk
  • salt and freshly ground black pepper
  • 100
    fresh cream or sour cream
  • few sprigs fresh thyme
  • 12
    chicken sausages


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.

Read more on: poultry  |  shallow-fry

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