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Buttered Leek Sausages In Slow Cooker: Dublin Dream. My sister orders this savoury food every time. There are only 4 ingredients and a very rich taste.
Ingredients
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8 pork sausages (about 11/2 pounds, all together), ideally, Irish or other quality pork sausages that are mild.
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4 Tablespoons Butter unsalted in small pieces.
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3 large leeks, white and light green parts, only, halved the full length and cut into fine slices (approximately 4 cups)
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1/2 cup low-sodium chicken broth
Buttered Leek Sausages: Directions
Prepare the Leeks
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Take the tops and bases of the leeks off, dark green ones.
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Cut the leeks in half lengthways and half-moons.
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Run the cut leeks under the running water or in a bowl of cold water swishing them to loosen the grit.
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Spoon or scrape with a slotted spoon.
Prepare the Slow Cooker Base
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Sprinkle the leeks in a 4- to 6-quart slow cooker to the bottom evenly with the drained leeks.
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Place pieces of butter on the leeks, in even strokes.
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Add the chicken broth on the leeks and butter.
Add the Sausages
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Place the sausages of the lay in a single layer on top of the leeks.
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Make sure that they rub the mixture of leeks and butter, though they should not be piled.
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Roll sausages in the press to make contact with leeks and butter.
Cook
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Close slow cooker by lid.
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Place in low flame and cook 5-6 hours or high flame and cook 21/2-3 hours.
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Ensure that the sausages have been cooked to the end and the leek is tender.
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The sausages must be browned here and there and the leeks smooth and in a good butter sauce.
Serve
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Sample the buttery leeks and add salt and freshly ground black pepper, as required.
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Put sausages and leeks with their buttery juice into shallow bowls or into plates.
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Serve hot.
