Rostbratwürste with Onions and Mashed Potatoes

Ingredients

• 12 small Rostbratwürste
• 4 onions
• 2 tbsp clarified butter
• 1 tsp flour
• 250 ml beef stock (glass)
• 1 kg waxy potatoes
• Salt
• 250 ml milk
• 1 tbsp butter
• 1 Garlic clove
• fresh thyme
• 1 spring onion, finely sliced
• 1 tbsp Olive Oil
• Pepper
• freshly grated nutmeg

Instructions

1. 1.

   Peel the potatoes and boil in salted water over medium heat for about 20-30 minutes. Drain the potatoes. Warm the milk with butter.

2. 2.

   Remove the skins from the onions and slice into thin rings. Brown the sausages in clarified butter, remove them from the pan, add the onions, sauté for about 5 minutes while stirring, dust with flour, pour in the stock, bring to a boil, then return the sausages to the sauce and keep warm.

3. 3.

   Mash the potatoes with a potato masher into a smooth purée. Stir in the hot milk and butter. Season with salt, pepper, and freshly grated nutmeg.

4. 4.

   Peel and finely chop the garlic clove. Sauté together with the spring onion in olive oil for 2-3 minutes, then fold into the purée.

5. 5.

   Plate the purée garnished with basil on bowls and add the sausages in the onion sauce.

6. 6.

   Serve hot.