Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mashed potatoes
Beer and onion gravy
Bratwurst
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.
Bratwurst
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.
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