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1
Peel and cube your potatoes and put them into a large pot of water seasoned well with salt.
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2
Cook over medium-high heat until fork tender.
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3
When cooked, drain, add the butter and milk and mash with your potato masher.
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4
Check for seasoning.
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5
Add salt if necessary.
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6
Set aside.
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7
WHILE potatoes are cooking, spray a medium saute pan with cooking spray.
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8
Gently pierce your sausages with a fork or skewer and put them into the pan.
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9
Cook over medium-low heat until golden, turning often (add a tad of water if sausages are browning too quickly), approximately 10-15 minutes.
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10
Remove the sausages and keep warm.
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11
Into the same pan, add a turn of olive oil (approximately 1 tablespoon), the onion and celery and saute until translucent.
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12
Add the herbs and wine and cook until wine has evaporated.
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13
Return the sausages to the pan.
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14
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.
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15
Cook until golden on both sides, turning it only once (approximately 5-6 minutes).
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16
Continue until you have four potato discs.
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17
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.
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18
Spoon the onion mixture on top.
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19
Buon Appetito!
