Leek hodgepodge with sausage

Prei stamppot met rookworst

Tags: Soups & Stews Meats & Fish

1 kilo/2 lbs 2 oz. Potatoes
800 grams/ 1 lb. 13 oz. leeks
2 red peppers
4 tbsp butter or olive oil
1 dl/½ cup milk
100 grams/4 oz. grated cheese
2 rookworst (or other sausage) total 500 grams/20 oz.

Peel the potatoes and boil them in bit of water for about 25 minutes. Halve the leeks lengthwise, spread the leaves and clean them thoroughly under the cold tap. Then cut the leeks in thick rings (1 cm or 1/3 inch).

Dice the peppers and take out the seeds. Heat half of the butter or oil in a pan. Put in the leek and pepper pieces and sautee them for about five minutes. Slice the sausage.

Drain the potatoes and mash them. Add the rest of the butter or oil and as much milk as to make a proper ‘mash’.

Mix in the leeks and peppers and half of the sliced sausage.

Grease an oven dish and put in the mix. Arrange the rest of the sausage on top, sprinkle cheese all around the sausage.

Put in a preheated oven - 200ºC/390ºF - for 20 minutes. Serves 4.