Bratwurst with Potato and Onion Mash

For the potatoes: Peel and rinse the potatoes, and chop into cubes. Cook the potatoes in boiling salted water for approximately 20 minutes or until tender.

Peel the onions. Slice 3 of the onions into thin rings and finely dice the remaining 4. 

Preheat the oven to 80°C (approximately 175°F).

In a skillet with 3 tablespoons melted butter, saute the diced onions until translucent.

Drain the potatoes and let dry in the hot pot. Mash the potatoes with a handheld masher or potato ricer. Add the diced onions and heavy cream, and mix until throughly combined. Season with salt and pepper.

For the sausages: In a preheated frying pan with the clarified butter, sear the sausages until golden brown and cooked through. Reserve in the preheated oven to keep warm. 

For the onion gravy: Fry the onion rings in the sausage drippings until golden brown. Sprinkle with flour and add the broth. Over medium heat, simmer the mixture for 5 minutes, while stirring consistently, and season with salt and pepper.