Mashed Potatoes with Leeks and White Beans

For the mashed potatoes with leeks and white beans, clean and wash the leeks. Then cut into 2 cm rings. Heat 40 g of butter in a pot, add a few tablespoons of water and cook the leeks for about 15 minutes.

Drain the white beans, but save the tomato sauce. Peel, wash and quarter the potatoes and cook them in enough salted water.

Then heat 20 g of butter in a frying pan and fry the sausages. Drain the finished potatoes, add 100 ml of milk, leek and white beans. Mash coarsely, season with salt, pepper and nutmeg.

Remove the sausages from the pan, add the collected tomato sauce to the pan, also the mustard. Mix everything to a smooth sauce.

Arrange the mashed potatoes on plates. Add the sausage with sauce. Then garnish with basil leaves.

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