8 sweet sausages
8 leeks, cut in sausage - size pieces
4 tbsp. butter
2 c. chicken broth
1 c. white or brown rice
1/4 c. Parmesan cheese

Brown sausages; need not be cooked all the way through but nicely browned. Drain on paper towel and drain fat from pan. While sausages are cooking, wash and cut leeks into sausage - size pieces. Brown leeks in 2 tablespoons butter in same skillet. Wash green leaves from two of the leeks; shred as finely as possible crosswise and in a pot large enough to cook rice, saute in remaining butter until limp. Add the rice and toss until well coated with butter and mixed with leeks. Add chicken broth, cook on high until liquid is absorbed. Mix with cheese and season. To assemble, place the rice in a shallow, lightly buttered casserole. Arrange sausages and leeks in an alternating pattern. Cover and bake at 375 degrees for 30 minutes. Serve with herbed carrots and green salad.