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Sausage sauce and mash Mash • 1kg Floury potatoes • 2-3dl Milk • 25g Butter • 1tbsp Tarragon • ½ tsp Chervil • ½ Parsley • 1tsp Salt Sauce • 1 pkt HK chopped blue • 1tbsp Meat fondant • 1tbsp Soy • 1 dl Wheat flour • 1 tsp Dijon mustard • 75 g Butter • 1 Onion chopped • Butter for seasoning • ½ tsp Salt • 1/3 tsp Black pepper • approx. 8dl Water (hot) 1. Peel the potatoes and put them to boil. 2. Fry the tops of the sausages in butter. Set the sausages aside and sauté the onions. Set aside and add butter and wheat flour to the same pan. Mix with a spoon and let it brown. 3. Add water using a whisk. Mix into a smooth sauce. 4. Season with fondue, soy, salt and pepper. Add fondant if necessary. 5. Add the sausages and onions. 6. Remove the water from the potatoes and mash them. Melt the butter in it. Add milk and salt. Add the spices at the end. Avoid vigorous mixing.