Recipe: Pork Sausages with Honey, Creamed Leeks and Steak Fries

The original recipe can be found on the Hellers website. Looks delicious!

Serves 4

Pork and honey are the loveliest of combinations and are well balanced out in this recipe with the equally delicious savoury creamed leeks; the steak fries give a crunchy and moreish texture to this winter dish. Fortunately at Hellers we make quite a few cracking pork sausages with our famous London Pride in particular taking out the Supreme Champion Award in 2002. The trick is to cook your sausages at a nice even medium temperature, turning often and eating straight away when cooked.


  • 8-10 Hellers Pork Sausages – London Pride or Genuine Pork
  • 2-4 tbsp Your favourite honey – I love Pohutukawa honey with this recipe
  • 1 each Juicy lemon – cut in half
  • 10 – 12 Large washed potatoes – I have a thing for Agria potatoes just fantastic for mash and they also make great steak fries, but you can use whatever’s handy
  • 3 Leeks – chop off the darkest part at the top, slit halfway down vertically and wash thoroughly as they can be very dirty towards the end of winter
  • 300ml Pouring cream
  • 1 tsp Fennel seeds – optional
  • 200ml Chicken stock – and make sure you buy good chicken stock, or make your own – none of this cheap powdered stuff!


  1. You will need to get the steak fries into the oven first to allow a good head start before you have to turn the oven down to pop the pork sausages in. So once you have washed the potatoes you want to cut them through lengthways into about a 2 cm thickness, then lye them down flat and cut nice long thick fries. Place in one of the lined shallow baking trays, sprinkle liberally with sea salt and a good slug or two of olive oil. Pop into the hot oven and allow a good 15 – 20 mins cooking before you pop in the pork sausages, toss the fries after about 10 mins.
  2. While your fries are roasting you can prepare the lovely creamed leeks. Slice the prewashed leeks through into rounds of about 2 cm thickness. Place the leeks with one or two slugs of olive oil into a medium pot and allow them to soften slowly over a very gentle heat, be careful not to discolour or burn them. Once they have softened about 10 mins later add in the fennel seeds, chicken stock and cream. Allow the mixture to stew gently for 15 minutes then season.
  3. Check the fries, turn down the oven to exactly 150.C this is very important because this is the ideal temperature for roasting sausages. Place the pork sausages into the second lined baking tray with a small amount of olive oil and then straight into the oven with the fries. After a further 10 mins turn the sausages over and keep cooking for a further 5 -8 mins. Watch carefully don’t overcook them or they will split, if you are concerned about the time turn your oven down to 120.C for the last 5 mins so that everything can be served at the same time.
  4. Onto your plate -spoon the leeks and stack the steak fries to one side. Take the pork sausages out of the oven and drizzle with honey and a squeeze or two of lemon, toss around in the tray till they start to glisten. Place them alongside the frites or directly on top of the creamed leeks.