1.2 kg floury potatoes
1 kg apples
400 g onions
75 g butter
200 ml milk
6 fresh sausages.
500 ml gravy
Pepper and salt
Peel the apples.
Boil the potatoes.
Drain and mash into a purée. Add butter, milk, pepper and salt.
Cook the apples and onions together until tender, then stir them into the potatoes.
Fry the sausages until golden brown.
Heat the gravy.
Serve one sausage per person with hete bliksem and jus. And some fresh pepper and, if desired, crispy bacon cubes.