Summary

Ingredients

• 4 sausages (e.g. veal sausage, farmer sausage, sheep sausage, ring sausage)
• 2 large onions
• Oil, (peanut oil and olive oil)
• 2 dl white wine
• 2 dl water
• 1 tablespoon gravy, instant
• salt and pepper
• 1 stalk rosemary
• Spice (s) to taste, e.g., cardamom, nutmeg, ginger
• 2 tablespoon, leveled flour

For the puree:

• 400 g potato (s), floury
• little milk
• salt and pepper
• Nutmeg, freshly grated

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Instructions

1. Fry the sausages briefly and vigorously on both sides in a high frying pan in peanut oil. Add the onions, cut into large rings, with a little olive oil and fry until golden brown. Sift the flour on top, add some gravy and lightly toast everything for a few minutes. Deglaze with the white wine, bring to the boil and add the water. Season with salt and pepper and season with rosemary (just put in), as well as with nutmeg, a little cardamom, and e.g., Season ginger. Simmer a little, stirring occasionally, until the sauce is pleasantly creamy.
2. For the mashed potatoes, cook the peeled and evenly diced potatoes in salted water until cooked. Drain and mash the potatoes as smoothly as possible with a little milk.
3. Season the puree with salt, pepper and nutmeg and serve with the sausages and the sauce.