Ingredients Jump to Instructions ↓

  1. 8 fresh pork link sausages

  2. 1 leek , including the tender green parts, finely chopped

  3. 1 1/2 cups long grain white rice

  4. salt and cayenne pepper

  5. large pinch of saggron threads

  6. 3 cups water , boiling

Instructions Jump to Ingredients ↑

  1. Separate the sausages and prick each several times with a trussing needle or sharp skewer. Pour only enough water into the bottom of a sauté pan to form a film. Add the sausages and cook over low heat, shaking the pan and turning the sausages, until the water evaporates and the sausages are lightly browned on all sides in their own fat, about 10 minutes. Remove the sausages to a plate.

  2. Add the leeks to the pan with the sausage dripping and cook, stirring, over low heat until softened, about 10 minutes. Add the rive, salt and cayenne pepper to taste and the saffron. Stir with a wooden spoon over low heat until the rice turns milky and opaque in appearance, about 5 minutes. Add the boiling water, stir once, cover tightly and simmer over very low heat for 10 minutes. Remove the lid, lay the sausages on top of the rice, re-cover and cook until the rice is tender, about 12 minutes longer.


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