Instructions: 1. Grill the sausages following instructions on the pack.

2. Heat the oil, add the leeks and mushrooms and cook for 5-6 minutes, stirring occasionally. Stir in the creme fraiche, blended cornflour, most of the parsley and sage. Add seasoning to taste.

3. Remove from the heat and when the sausages are cooked, cut each into 3-4 pieces and add to the leek mixture.

4. Mix together the grated potato and onion and seasoning to taste and with well floured hands shape into 8 flat rounds and coat with flour.

5. Heat a little oil in a frying pan and fry the potato and onion rostis for 4-5 minutes each side until crisp and golden. Drain on kitchen paper.

6. Heat through the sausage mixture and serve with the rostis, sprinkled with the remaining chopped parsley and sage.

NOTES : A delicious hearty economic supper for 4.

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