Kielbasa & Leeks in Mustard Cream

This tastes a good bit richer than it is while using skim milk and low-fat turkey kielbasa. Sometimes the low-fat sausages lack a bit of oomp. This recipe compensates for that by adding a creamy sauce. This isn't low fat but it's lower than it could be and not so rich as to be heavy.

This dish will vary greatly depending on your choice of mustard and starch. The combination of the onion-y sweetness of the leeks with a smooth honey mustard is yummy. We used some homemade potato gnocchi for the starch.

Ingredients (for two servings):

• 2 servings of kielbasa, e.g. 1/2 a package of low fat turkey keilbasa, sliced into disks
• 2 leaks, white & light green parts only, halved sliced and washed
• 1-2 Tbl. butter or margarine
• 1-2 Tbl. olive oil
• 1-3 Tbl. mustard -- adjust according to the strength of the mustard
• 1/4 cup (scant) milk
• 1-2 oz. grated parmesan cheese
• 2 servings starch (cooked gnocchi, potato, or pasta)

Procedure:

1. Melt the butter or margarine and olive oil in a large skillet until sizzling.
2. Sauté the leeks and kielbasa until the leeks are soft.
3. Stir the mustard and milk into the leeks and kielbasa to make a sauce and cook to thicken.
4. Stir in the cooked starch to coat with the sauce
5. Gently stir in the grated cheese and serve.
   

That's it. From fridge to plate in only a few minutes.