Remove the skin from the potatoes and cut them in half lengthwise. Place on a baking sheet lined with parchment paper.
Remove the skin from the onion and chop finely. Peel the carrots, remove the rind from the cheese and grate both on the rösti grater. Carefully clean the leek, cut away the root end, cut in half lengthwise and cut into tender strips. Mix all ingredients, sprinkle with white wine and season with a little salt and enough pepper and paprika.
Remove the skin from the cervelats, cut them in half lengthwise and score the ends. Place one half of each cervelat on a potato half and pile the vegetable mixture on top, berg-like.
Bake the cervelats in the oven heated to 180 °C on the second rack from the bottom for twenty to twenty-five minutes.
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