Preparation : 10 minutes
Cooking : 50-60 minutes

1. Wash the leeks and cut into 4 cm lengths. 
2. Chop the onions, then sauté them in a large pot in a spoonful of butter or fat and add the leeks. 
3. Season with salt and pepper; add the wine and broth; cover and cook for 10 minutes. 
4. Add the potatoes, cut into large cubes, and cook 10 minutes longer. 
5. Finally, add the sausages and cook gently for 15-20 minutes. 
6. Meanwhile, make a blond roux in a small saucepan with the remaining butter and flour; add the milk and 300 ml of the broth from the potée.
7. Correct the seasoning with salt, pepper and nutmeg. Simmer for 10 minutes and add to the potée. 
8. Arrange the vegetables on a heated serving platter. 
9. Quickly wash the sausages and prick them on the bottom to release the fat. 
10. Serve the sausages in pieces or strings on the platter with the vegetables.