Ingredients
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1 1/2 lbs potatoes, peeled and cut into 2 inch cubes
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1/2 cup sour cream
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2 tablespoons butter, divided
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2 tablespoons prepared mustard
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1 (12 ounce) can beer, preferrably dark (water may be substituted)
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8 -10 bratwursts (not smoked)
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1 tablespoon mustard seeds
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3 large red onions, cut in half and sliced thin
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salt and pepper
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2 tablespoons flour
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2 teaspoons granulated sugar
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3 tablespoons balsamic vinegar
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1 teaspoon thyme, dried
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3 tablespoons olive oil
Instructions
- To prepare potatoes:
- Cook the potatoes in water until tender, about 20 minutes.
- Once tender, thoroughly drain the water.
- Add sour cream, butter and prepared mustard; mash until smooth and creamy.
- While potatoes are cooking:
- Prepare the sausages by pricking them several times with a kitchen fork.
- In sauce pan, bring the beer (or water) to a simmer over medium heat.
- Add the sausages and poach for 5 minutes.
- Removes sausages from pan and discard beer/water.
- Heat oil and mustard seed in large skillet over medium heat.
- Add the onions, sausage, salt and pepper.
- Cook until onions are tender and sausages are light golden brown, about 5-6 minutes (stirring often to avoid scorching the onions).
- Remove sausages, slice into thirds and place in a casserole.
- Add flour to pan, stirring until well combined.
- Stir in sugar, balsamic vinegar and thyme; cook for 2 minutes.
- Pour in beef broth; bring to the boil and cook for 5 to 10 minutes until gravy thickens.
- Pour onion gravy over sausages; top casserole with mashed potatoes and sprinkle french fried onions on the top.
- Just before serving, bake uncovered at 350 degrees fahrenheit for about 25 minutes until top is golden brown.