Bratwurst with Mashed Potatoes and Onion Sauce
The onion sauce goes just perfectly with the bratwurst! And it also convinces with health benefits: The sulphides have an antibacterial effect and the flavonoids protect the body cells. The potatoes with their complex carbohydrates also keep you full for a long time.
Would you rather be a vegetarian? No problem, bratwursts are now also available in different vegetarian varieties.
- For the mashed potatoes
- 800 grams starchy potatoes
- 100 milliliters milk
- 100 milliliters Whipped cream
- 25 grams butter (softened)
- freshly grated Nutmeg
- For the onion sauce
- 2 white onions
- 4 small red onions
- 100 milliliters dry white wine
- 250 milliliters Veal stock
- 1 teaspoon sugar
- 1 tablespoon balsamic vinegar
- freshly ground peppers
For the mashed potatoes: Rinse, peel and boil the potatoes in salted water for about 30 minutes or until done. Drain and press the potatoes through a ricer while still hot. Heat the milk, cream and 20 grams (approximately 1 1/3 tablespoons) butter in a pot. Gradually add the potatoes while stirring with a wooden spoon. Season with salt and freshly ground nutmeg and keep hot over a hot water bath until ready to serve.
For the onion sauce: Peel, halve and slice the white onions. Sauté in hot butter, pour in the wine and stock. Add the sugar and balsamic vinegar and season with salt and pepper. Let simmer for about 10 minutes and season with salt and pepper. Pour mixture through a fine sieve. Peel the red onions and cut in half, if necessary. Heat 20 grams (approximately 1 1/3 tablespoons) of butter in a pan and steam the red onions, covered, 5 minutes. Turn onions and cook until tender, add to the finished sauce and let stand for 2 minutes.
Cook the bratwurst in hot oil for 2-3 minutes on each side or until golden brown. Arrange on the mashed potatoes and serve with the onion sauce and the steamed onions.