Roasted Sausage with Leek
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and requires minimal effort. The leeks are wonderfully mild and sweet when roasted, plus they're packed with fiber and vitamins that are great for digestion. What I love most is how everything cooks in one pan, so cleanup is a breeze. The sausages stay juicy while the leeks become tender and caramelized, all infused with garlic, thyme, and a splash of white wine. It's restaurant quality food that feels completely doable on a busy Tuesday night.
Ella x
Ingredients
- 8italian sausages(about 2 lbs)
- 4leeks(white and light green parts, halved lengthwise and cut into 3-inch pieces)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme
- 1 tablespoondijon mustard
- 237 mlwhite wine
- 237 mlchicken broth
- 1 teaspoonblack pepper
- 3 teaspoonsea salt
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the sausages dry with paper towels to help them brown properly.
Tip: Dry sausages brown better and develop a flavorful crust when roasted.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the sausages and sear for 3-4 minutes on each side until browned. Transfer to a plate.
Tip: Don't skip the searing step as it locks in juices and creates a golden exterior.
- 3
In the same skillet, add the leeks and cook for 4-5 minutes, stirring occasionally, until they begin to soften and light golden spots appear.
Tip: Leeks release their natural sweetness when cooked low and slow.
- 4
Add minced garlic and fresh thyme to the leeks, stirring constantly for about 1 minute until fragrant.
- 5
Stir in the Dijon mustard until well combined, then pour in the white wine and chicken broth. Season with salt and black pepper.
Tip: The mustard adds subtle depth and helps emulsify the sauce.
- 6
Return the sausages to the skillet, nestling them among the leeks. Ensure the liquid comes halfway up the sides of the sausages.
- 7
Transfer the entire skillet to the preheated oven and roast uncovered for 20-25 minutes, until the sausages are cooked through (internal temperature 160°F) and the leeks are very tender.
Tip: The liquid will reduce and concentrate into a light sauce that coats the vegetables.
- 8
Remove from the oven and garnish with fresh chopped parsley. Serve directly from the skillet for a rustic presentation.
Tip: Fresh parsley brightens the rich, savory flavors of the roasted sausage and leeks.
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