Ingredients
3cupschicken stock,or low sodium broth
2large leeks,white and tender green parts only, halved lengthwise
salt and freshly ground pepper,to taste
2lbswhite potatoes,peeled and cut into 2-inch chunks
1tbspunsalted butter,at room temperature
1cupmilk
1tbspvegetable oil
8white veal and pork sausages,such as boudin blanc or bockwurst
1cupheavy cream
2tspgrainy mustard
1tspdijon mustard
1tbspparsley,chopped
Preparation
In a large skillet, bring the chicken stock to a boil. Add the leeks and a pinch each of salt and pepper. Cover partially and simmer over low heat, carefully turning the leeks once, for about 10 minutes until tender.
Using a slotted spoon, transfer the leeks to a plate. Pour the stock into a large glass measuring cup.
In a large saucepan, cover the potatoes with water. Add a large pinch of salt and bring to a boil over moderately high heat for about 12 minutes until tender. Pour off the water.
Set the saucepan over the hot burner and shake the potatoes for 1 minute to dry them out.
Pass the potatoes through a ricer into a medium saucepan. Gently stir in the butter, then stir in the milk. Season the potatoes with salt and pepper and cover.
In the large skillet, heat the oil until shimmering. Add the sausages and cook over high heat for about 1 minute per side until lightly browned. Pour in the reserved leek cooking broth, cover, and simmer over moderately low heat for 5 minutes.
Transfer the sausages to a warmed platter and cover with foil.
Boil the broth in the skillet over high heat for about 3 minutes until reduced to 2 cups. Add the cream and boil for about 10 minutes until reduced by ⅓.
Stir in both mustards and season with salt and pepper. Add the leeks to the sauce and simmer over low heat until heated through.
Rewarm the potatoes, still covered, over moderately high heat, stirring once. Spoon the potatoes onto plates and set the sausages and leeks next to them.
Spoon the mustard sauce over the leeks and potatoes, sprinkle with the parsley and serve. Enjoy!
