6 plump sausages
4 -6 large potatoes, peeled and quartered
1⁄2 cup milk
2 tablespoons butter
2 onions, finely sliced
1 tablespoon cooking oil
1 tablespoon flour
1 teaspoon Dijon mustard
1⁄2 glass wine
1⁄2 chicken stock cube, dissolved in 300 ml water
salt and pepper, to taste
Grill or fry the sausages. The healthiest way is to grill them in the oven at 350 F or 180 C for 20-30 minutes.
Meanwhile, boil the potatoes until tender. Drain potatoes and mash with milk, butter, salt and nutmeg until smooth.
For the gravy, heat oil in a frying pan and sauté onions until nicely browned. Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken.
Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.
Combine first 6 ingredients in a small bowl; cover and chill.
Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute’ 4 minutes, or until tender.
Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty.
Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.
Serve salmon cakes with flavored mayonnaise.