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Grilled sausages with sweet and sour leeks (traditional method & Thermomix)

Prep Time 10 min mins
Cook Time 20 min mins
Total Time 30 mins
Racing: , , ,
Difficulty: Beginner
Servings: 2
Best Season: Winter
Description

Almost unbeatable as a feel-good dish! There's nothing like good grilled sausages to warm the heart, especially when served with tender, slightly sweet and sour vegetables. Caramelised leeks and onions go perfectly with golden sausages, and accompanied by homemade mashed potatoes, it becomes a truly comforting meal.

THE THERMOMIX VIDEO RECIPE STEP BY STEP.

Ingredients
  • 4 onions (cut into cubes)
  • 1 leek (cut into rounds)
  • 4 tsp tomato concentrate
  • 1 tsp liquid honey
  • Salt
  • pepper
  • 3 tsp apple cider vinegar
  • 250 ml vegetable stock
  • 1 tsp dried oregano
  • 2 sausages for grilling (ideally German)
Instructions
  1. 1

    TRADITIONAL METHOD

  2. 2

    Preparation (traditional method)

  3. 3
    Sauté the onions and leek in a little oil over medium heat for about 10 to 15 minutes, until they are soft and tender.
  4. 4
    Add the tomato purée, honey, vinegar, salt and pepper. Simmer for 2 to 3 minutes, stirring continuously.
  5. 5
    Add the vegetable stock and oregano, then reduce over medium heat for about 15 minutes, until you obtain a well-blended sweet and sour texture.
  6. 6
    Meanwhile, grill the sausages in a frying pan or on a barbecue until they are nicely browned.
  7. 7
    Serve the sausages with sweet and sour leeks and homemade mashed potatoes.
  8. 8

    THERMOMIX® METHOD

  9. 9
    Preparation (Thermomix)
  10. 10

    (I prefer to chop the onions and leeks with a knife to preserve their texture and achieve a more tender and harmonious compote.)

  11. 11

    Place 4 onions cut into large cubes and 1 leek cut into thin rounds in the bowl.

  12. 12

    Add 20 g of oil and sauté for 15 minutes / 120 °C / speed 1 / reverse direction, without the measuring cup.

  13. 13

    Add 4 tablespoons of tomato paste, 1 tablespoon of honey, 3 tablespoons of vinegar, 250 ml of vegetable stock, 1 tablespoon of oregano, salt and pepper.

  14. 14
    Simmer for 15 minutes at 100°C on speed 1 in reverse.
  15. 15

    Meanwhile, grill 2 sausages in a frying pan or on a grill until they are golden brown.

  16. 16
    Adjust the seasoning if necessary and serve the sausages with the sweet and sour compote.
  17. 17
    Serve with homemade mashed potatoes.
Read it online: https://auxdelicesdecaroline.com/en/recipe/saucisses-grillees-aux-poireaux-aigre-doux/