Instructions

Peel the potatoes and carrots and cut them into large chunks. Wash the leek and slice it finely.
Cook the potatoes and carrots in boiling salted water for 20 minutes, until they are easily pierced with a knife.
Meanwhile, melt the butter and sweat the leek for 5 minutes without browning it.
Drain the vegetables, then roughly mash them with the leek, butter and hot milk until you have a rustic purée.
Season with salt, white pepper and nutmeg.
Cook the sausages in a frying pan over medium heat for 10 to 12 minutes, turning them, until well browned and cooked through.
Spoon the stoemp onto the plates and top with the sausages. Serve straight away.

With bacon. Fry the lardons before the leek and stir them into the stoemp for extra flavour.

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