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Beer and onion gravy with bratwurst
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 749
  • Fat about 47g
  • Carbohydrates about 44g
  • Protein about 29g
This is needed
This is needed for 4 people
Mashed potatoes
  • 1 kg mealy potatoes
  • 3 sprigs rosemary
  • salted water, boiling
  • 40 g butter
  • 1.75 dl milk
  • a little nutmeg
  • salt and pepper to taste
Beer and onion gravy
  • 6 onions
  • 0.5 tbsp brown Maizena Express cornflour
  • 3 sprigs rosemary
  • 2 tbsp clarified butter
  • 2 dl dark beer
  • 1 dl beef bouillon
  • 0.25 tsp salt
  • clarified butter for frying
  • 4 farmers' bratwurst
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And that's how it's done
And that's how it's done
Mashed potatoes
Cut the potatoes in half, cook the potatoes and rosemary (uncovered) in salted water over a medium heat for approx. 20 mins. until soft. Drain the water, remove the rosemary. Allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob.
Pass the potatoes through a food mill.
Cut the butter into pieces, gradually stir the butter and milk into the potatoes. Stir briefly and vigorously until the potato mixture is fluffy and falls off the spoon, season.
Beer and onion gravy
Cut the onions into rings.
Heat the butter in a frying pan. Reduce the heat, cover and cook the onions for approx. 25 mins., stirring occasionally until they turn light brown. Add the rosemary, pour in 100 ml of beer, reduce briefly. Pour in the remainder of the beer and stock, bring to the boil, then simmer for approx. 5 mins. Add the cornflour while stirring, cook for approx. 2 mins., season with salt.
Heat the clarified butter in a frying pan. Fry the sausages on all sides for approx. 10 mins. Add the beer and onion gravy, gently heat through and serve with the mashed potatoes.