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.
1/4 cup bacon drippings OR real butter
6 tart apples – cored, sliced
1 tsp. lemon juice
1/4 cup packed brown sugar
1/8 tsp. salt
1 tsp. ground cinnamon
1 dash ground nutmeg
In a large skillet, melt bacon drippings. Place apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender. Sprinkle with cinnamon and nutmeg.