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The really good thing about this recipe is that it can be made well ahead of time. Actually, if you make it day or two before your brunch, it will taste even better, because flavours will combine properly. You can use fresh sausage or smoked sausage. If you use fresh sausage, you need to fry it first – you don’t need to do that with smoked sausage. The entire dish doesn’t need to cook too long – it’s easy and tastes awesome!
Sausage, Potato and Leek Slow Cook:
8-10 large potatoes, washed, not peeled, cut into pieces about 2″ x1″
8 sausages – fresh or smoked, cut into 1″ pieces (remember to fry uncooked sausages in a bit of butter to seal the flavour)
2 cups of leek, cut into small pieces
1 onion, chopped
1 small red pepper, finely chopped
2 cups of sliced mushrooms
5 tablespoons of butter
2 cups of chicken broth
1 tablespoon of Dijon mustard
2 tablespoons of fresh chopped sage (use dry if you don’t have fresh)
Salt and pepper to taste
Melt butter in large pan or pot, put all ingredients in a lightly toss to blend. Transfer into slow cooker (If you don’t have a slow cooker, leave in large dutch oven pot, cover and turn your stove to low simmer heat and cook for about 2 hrs.) Set slow cooker on low and check after couple hours. If potatoes are nice and soft, you can thicken the sauce and turn slow cooker off.
To thicken sauce:
Mix about 5 tablespoons of flour into 3/4 cups of milk (if you want sauce that won’t be so creamy, use chicken broth or water), mix into all ingredients while still simmering and mix slowly until your sauce reaches desired consistency.
This dish will freeze beautifully – when defrosting, do so in room temperature and just warm portions up before serving