Poire & Poireau

6         mild Italian pork sausages
          with fennel (we love
          Vincenzo’s on the Danforth!)
2 Tbs     virgin olive oil
8 cups    chopped leeks (save green
          tops for stock)
1 Tbs     herbes de Provence
1 cup     dry white wine
4 cups    cubed peeled pears
          Fresh baguette

Cook sausages in olive oil in a heavy pan for 20-30 minutes on medium-low until browned and cooked through. Remove sausages to a plate and keep them warm. Add leeks to pan. Use pan dripping to sauté and sweat, adding herbs at the same time. Cook 10 minutes or until leeks take on a little color and are translucent. ...