Saucisson Vaudois with Leeks and Crushed Potatoes

Serves 4
Preparation time: approx. 45 minutes
Pre-preparation: 60 minutes
Cooking time: 10 minutes
Difficulty: easy

Ingredients
2 Saucisson Vaudois sausages
2 red onions, chopped
2 tbsp oil
2 dl red wine
1 dl stock
3 sprigs thyme
Salt, pepper and paprika
Leeks & potatoes: 3 leeks
1 kg floury potatoes, peeled
Salt and pepper
1 tbsp white wine
2 tbsp olive oil
1 bunch fresh parsley

Preparation
Cook the sausages gently in water at about 80°C for around 50 minutes, without allowing the water to boil vigorously.
Sauté the onions in oil, deglaze with red wine and add thyme. Reduce by half, add the stock and season with salt, pepper and paprika.
Preheat the oven to 150°C. Warm the potatoes in the sausage cooking water. Halve the leeks lengthways, cut into small pieces and place in cold salted water. Bring to the boil and cook for 10 minutes. Refresh in iced water and drain. Marinate with olive oil, white wine and a little sausage cooking water. Season and keep covered in the oven at 150°C.
Crush the warm potatoes with a fork. Plate with the sausage and leeks and garnish with parsley. Enjoy!