Bratwurst with Potato and Onion Mash
Ingredients
- Ingredients
- 500 grams starchy potatoes
- salt
- 7 onions
- 3 Tbsps butter
- 150 milliliters lukewarm Whipped cream
- freshly ground peppers
- 4 white Sausage
- 2 Tbsps clarified butter
- 1 Tbsp Pastry flour
- 250 milliliters Beef broth
- 2 Tbsps coarsely chopped parsley
Preparation steps
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.
For serving: Serve the potato puree with the sausage and onion sauce on warm plates and sprinkle with parsley.
