Creamy Sausages and Leeks over Mash
Description
Slow cooker nights are my favorite nights.
Creamy sausages simmered low and slow with tender leeks, soaking up all that rich, cozy flavor… then piled high over buttery mashed potatoes. Easy, comforting, and the kind of meal that feels like a warm hug at the end of the day. This one’s going straight into the regular rotation.
Ingredients
12 Italian pork sausages from Costco
3 leeks, sliced
4 garlic cloves, minced
1 teaspoon dried thyme
¼ teaspoon rosemary
1 tablespoon Dijon mustard
1 tablespoon Spicy brown mustard
1 teaspoon Worcestershire sauce
¼ cup dry white wine
1 ¼ cup chicken broth
kosher salt and black pepper
4 tablespoons mascarpone
fresh parsley, chopped
3–4 lbs. Idaho potatoes, peeled and medium diced
6 cloves garlic
6 tablespoons heavy cream
16 –24 oz. butter, at room temperature
Kosher salt and white pepper TT
Instructions
Brown the sausages in a saute pan on all sides, until they have a nice caramelization. Add the sausages to the crockpot. Add the leeks and garlic. In a glass measuring container whisk together the thyme, rosemary, Dijon mustard, spicy brown mustard, Worcestershire sauce, white wine and chicken broth. Pour that into the crockpot. Season with salt and pepper. Stir everything together. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours. Remove the sausages to a tray and cut into thirds. Add the mascarpone to the liquid in the crockpot and use an immersion blender to blend the sauce. Then add the sausages back in, top with parsley and serve over the mashed potatoes below. (Note: if you don’t have an immersion blender, you can pour the liquid into a regular blender and then pour it back into the crockpot.)
Place diced potatoes and garlic into a large pot of well-salted water. Let boil until they become
fairly tender and a fork or knife goes through the potato easily about 15-20 minutes.
Drain potatoes and garlic well before pressing them through a ricer into a large bowl.
Fold in melted butter and cream and mix with a hand mixer to get a creamy consistency. Season with salt and pepper. (Note: if you don’t have a ricer, just mash with a potato masher and mix with a hand mixer).
