for 4 person

Mashed potatoes

1 kg	mealy potatoes
3 sprig	rosemary
	salted water, boiling

40 g	butter
1 ¾ dl	milk
a little	nutmeg
	salt and pepper to taste

Beer and onion gravy

6

onions

2 tbsp	clarified butter
3 sprig	rosemary
2 dl	dark beer
½ tbsp	brown Maizena Express cornflour
1 dl	beef bouillon
¼ tsp	salt

Bratwurst

	clarified butter for frying
4	farmers' 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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