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1
In a large skillet, bring the chicken stock to a boil.
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2
Add the leeks and a pinch each of salt and pepper.
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3
Cover partially and simmer over low heat, carefully turning the leeks once, until tender, about 10 minutes.
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4
Using a slotted spoon, transfer the leeks to a plate.
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5
Pour the stock into a large glass measuring cup.
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6
In a large saucepan, cover the potatoes with water.
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7
Add a large pinch of salt and bring to a boil over moderately high heat until tender, about 12 minutes.
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8
Pour off the water.
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9
Set the saucepan over the hot burner and shake the potatoes for 1 minute to dry them out.
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10
Pass the potatoes through a ricer into a medium saucepan.
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11
Gently stir in the butter, then stir in the milk.
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12
Season the potatoes with salt and pepper and cover.
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13
In the large skillet, heat the oil until shimmering.
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14
Add the sausages and cook over high heat until lightly browned, about 1 minute per side.
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15
Pour in the reserved leek cooking broth, cover and simmer over moderately low heat for 5 minutes.
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16
Transfer the sausages to a warmed platter and cover with foil.
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17
Boil the broth in the skillet over high heat until reduced to 2 cups, about 3 minutes.
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18
Add the cream and boil until reduced by one-third, about 10 minutes.
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19
Stir in both mustards and season with salt and pepper.
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20
Add the leeks to the sauce and simmer over low heat until heated through.
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21
Rewarm the potatoes, still covered, over moderately high heat, stirring once.
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22
Spoon the potatoes onto plates and set the sausages and leeks next to them.
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23
Spoon the mustard sauce over the leeks and potatoes, sprinkle with the parsley and serve.
