Sausage Ragout with Mustard Sauce

Summary

Ingredients

• 550 g Viennese sausaes (also made from lass or can)
• 4 onion (s)
• 30 g butter
• 40 grams flour
• 350 ml milk
• 3 tablespoon mustard
• salt and pepper
• Broth, grains
• chives

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Instructions

1. Cut the sausages into slices, peel and quarter the onions. Fry both in hot fat, then remove. Dust the flour into the fat and brown while stirring. Deglaze with the milk, bring to the boil and stir in the mustard. Season to taste with salt and pepper, possibly add granular broth to taste.
2. Add the sausage and onions again. Sprinkle with chives and serve with potatoes, rice or baguette.
3. Can be extended with various vegetables as desired.