Winter clafoutis with leeks and fresh sausage

Preheat the oven to 200 ° C. Peel the potatoes and cut them into pieces. Boil the potatoes in 15-20 minutes. Cut the leeks into slices of 1 cm thick.

In the meantime, heat butter in a frying pan and fry the fresh sausage brown in 8-10 minutes. Turn the sausage after 4-5 minutes using a flat spatula. Put the sausage on a plate.

Spoon the leeks, curry powder and thyme through the shortening and stir fry the leek in 4 minutes al dente. Drain the potatoes, crush them and stir them with milk, Greek yogurt, salt and pepper into a creamy puree. Stir in the egg and put in a third of the leek.

Divide the puree into the tartlet and arrange the spiral sausage so that it is well distributed over the cake. Divide the remaining leeks with the shortening between the sausage. Press the sausage and leek slightly into the mash. Fry the clafoutis in the oven for 25-30 minutes until golden brown and done.