Salsicce All’Erbe (Sausages with Herbs)

Peel and cube your potatoes and put them into a large pot of water seasoned well with salt. Cook over medium-high heat until fork tender. When cooked, drain, add the butter and milk and mash with your potato masher. Check for seasoning. Add salt if necessary. Set aside.

WHILE potatoes are cooking, spray a medium saute pan with cooking spray. Gently pierce your sausages with a fork or skewer and put them into the pan. Cook over medium-low heat until golden, turning often (add a tad of water if sausages are browning too quickly), approximately 10-15 minutes. Remove the sausages and keep warm. Into the same pan, add a turn of olive oil (approximately 1 tablespoon), the onion and celery and saute until translucent. Add the herbs and wine and cook until wine has evaporated. Return the sausages to the pan.

WHILE the sausages are cooking, into a separate saute pan sprayed with cooking spray, add approximately 1 cup of potatoes into pan, using a wooden spoon form it into a disc. Cook until golden on both sides, turning it only once (approximately 5-6 minutes). Continue until you have four potato discs.

To plate: place your potato cake on a serving plate, slice your sausages on the diagonal and add pieces to top of the potato cake. Spoon the onion mixture on top.

Buon Appetito!