Leeks and Sausage

Brown the sausage in a large pan. Crumble into smallish chunks as it’s cooking.

Boil 3 quarts of water in a large pot.

Slice leeks into 1/4 inch rounds. Discard the bottoms and green parts of the stalks. You just want the white part. Separate the rounds into individual leek strands and soak them in a large bowl of water. (Leeks can be very dirty.)

When the water in the pot comes to a full boil, cook noodles until done.

Remove the sausage to a plate lined with paper towels. Drain.

Cut the butter into 4 pieces. Add the butter to the same pan that you cooked the sausage in. Drain the leeks. Add the leeks to the butter. You don’t want to really cook the leeks, but instead just wilt them.

After about 2 to 3 minutes, add the heavy cream and turn up the heat to medium-high. The ‘sauce’ will thicken. Add the sausage back in and stir to coat everything with the cream. Taste for seasoning, add salt if it needs some.

Drain the noodles and serve the leeks and sausage on top.

I often add pancetta or bacon to the sausage, but this recipe is good with or without the extra meat. Enjoy!