Slow Cooker Sausage & Leeks In Creamy Mustard Sauce

Juicy sausages slow-cooked with leeks, mustard, and a touch of crème fraiche, served with crispy paprika potatoes and tender broccoli — a lighter twist on comfort food.

By @slimming.gym.and.gin

Original recipe source

Cook time: 420 minutes

Servings: 4

Ingredients

• 12 pieces Lean Pork Sausages
• 2 pieces Leeks, Sliced
• 3 pieces Garlic Cloves, Minced
• 350 ml Chicken Stock
• 2 Tbsp Dijon Mustard
• 1 Tbsp Wholegrain Mustard
• 1 Tsp Thyme, Dried
• 1 Tsp Parsley, Dried
• 0.5 Tsp Black Pepper
• 2 Tbsp Crème Fraiche
• 800 g Potatoes, Peeled And Chopped
• 1 Tsp Paprika
• 0.5 Tsp Garlic Powder
• 1 Pinch Salt
• 1 spray Low calorie cooking oil spray
• 1 piece Broccoli Head
• 1 sprig Fresh Parlsey, Chopped

Instructions

1. Heat a non-stick pan over medium heat and brown the sausages all over for 4–5 minutes. Transfer them to the slow cooker.
2. Add the leeks and garlic on top of the sausages.
3. In a jug, whisk together the chicken stock, Dijon mustard, wholegrain mustard, thyme, parsley, and black pepper. Pour into the slow cooker.
4. Cover and cook on low for 6–7 hours, or on high for 3–4 hours.
5. About 15 minutes before serving, stir in the crème fraiche. Slice the sausages into chunky pieces and return them to the sauce to coat.
6. Preheat the air fryer to 200°C. Toss the potatoes with paprika, garlic powder, salt, and a few sprays of cooking oil. Air fry for 25–30 minutes until golden and crisp, shaking halfway through.
7. Steam or boil the broccoli florets for 5 minutes until just tender.
8. Spoon the sausages and mustard-leek sauce onto plates, add a portion of crispy potatoes, and serve with broccoli on the side.
9. Garnish with fresh parsley and enjoy!