Cock-A-Leekie with Sausages from A Year in a Scots Kitchen by Catherine Brown
To make two meals, first roast the chicken or game birds and then make the remains into a broth, with sausages. In the broth, potatoes are used instead of rice, and instead of onions a fennel-bulb ...
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Cooking tools:
- Oven
- Roasting pan
- Roasting rack
- Stockpot
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Wooden spoon
- Tongs
- Colander
- Fine-mesh sieve
- Ladle
- Mixing bowl
- Measuring spoon
- Serving bowl
- Plate
Ingredients
- 4 medium or 8 small Maris Piper or other similar
- water to cover
- 500 g (1lb) leeks, split and washed
- all-purpose, not too floury potatoes, peeled
- sprigs of fresh herbs, parsley, thyme and bay leaf (tied together)
- 50 g (2oz) small bite-sized, ready-to-eat ‘breakfast’ prunes
- 2 tablespoons chopped parsley
- 500 g (1lb) pork sausages
- 1 fennel bulb, very finely sliced
- salt
- pepper
- 4 tablespoons olive oil
- 1 × 2 kg (4lb) chicken or game birds
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