INGREDIENTS
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6 plump sausages
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4 -6 large potatoes, peeled and quartered
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salt
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1⁄2 cup milk
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2 tablespoons butter
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nutmeg
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2 onions, finely sliced
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1 tablespoon cooking oil
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1 tablespoon flour
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1 teaspoon Dijon mustard
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1⁄2 glass wine
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1⁄2 chicken stock cube, dissolved in 300 ml water
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salt and pepper, to taste