Clean and wash the leek and cut into not too thin slices. Remove the skin from the sausages and roll them into small dumplings.
Heat some oil in a pan and fry the sausage balls all around, then remove and drain. Turn down the heat and fry the leeks.
Meanwhile, make a bechamel sauce from butter, flour and milk and season it with instant broth, salt, pepper and nutmeg. Add the fried leek and dumplings, let them get hot and serve.