Finely chop the onion and the leek. Set aside.
Cut the carrots and the pork country sausage into cubes. Set aside.
In a deep frying pan heat the olive oil and sauté the vegetables for 2-3 minutes.
Add the pork country sausage and sauté for 5 minutes, or until golden.
Add the trahanna and with a wooden spoon stir for 2-3 minutes.
Add white wine and stir. Wait for 2-3 minutes or until the alcohol evaporates.
Add vegetable broth, salt and pepper.
Stir often so that the trahana doesn’t stick to the bottom of the pot.
The trahana is ready when the broth is absorbed.
Sprinkle with some grated parmesan and serve.