Grill the sausages. Heat the oil, add the leeks and mushrooms and cook for 5-6 minutes, stirring occasionally. Stir in the sour cream, cornflour/water mix and most of the pasley and sage mix. Add seasoning to taste. Add the sausages (each cut into 4 pieces) to the leek mixture and serve with freshly cooked pasta of your choice. Garnish with the last of the parsley and sage mix.
