Prep 15 mins
Cook 45 mins
Pub-Grub on the go! You'll be the hit of the office! Developed this recipe as an entry into RZ Craze E #5 contest and came in first place!
- 1 1⁄2 lbs potatoes, peeled and cut into 2 inch cubes
- 1⁄2 cup sour cream
- 2 tablespoons butter, divided
- 2 tablespoons prepared mustard
- 1 (12 ounce) can beer, preferrably dark (water may be substituted)
- 8 -10 bratwursts (not smoked)
- 3 tablespoons olive oil
- 1 tablespoon mustard seeds
- 3 large red onions, cut in half and sliced thin
- salt and pepper
- 2 tablespoons flour
- 2 teaspoons granulated sugar
- 3 tablespoons balsamic vinegar
- 1 teaspoon thyme, dried
- 2 cups beef broth
- 3⁄4 cup French-fried onions
- 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.
We loved this recipe. I did change a couple of things: I used unsweetened organic apple juice instead of beer only because I didn't have any beer on hand and didn't want to use just water. I also had no mustard seeds so tossed in a bit of ground mustard instead - next time I will ensure I have the seeds to be more authentic. This was delicious. It has a richness to it that contrasts the tang of the vinegar in a lovely way. Thank you.
What a fun recipe! Loved the mustard in the potatoes and brats. The onions turned out really sweet and complimented the bratwurst very well. My red onion was huge, so I did not use the amount called for. I cooked the onions a bit before adding the bratwurst so they would be tender. Turned out delicious. Thanks for sharing! Made for PRMR tag game.
Absolutely delicious! I used Johnsonville Irish O' Garlic Sausages, omitted the thyme, and used the left over beer in with the beef broth, also used a stone ground mustard in with the onions as I couldn't find mustard seeds, other than that made as written and the end result was an awesome full flavored meal that my friend and I thoroughly enjoyed last night to kick of the St. Paddy's weekend. this is a keeper and will be made often, Thanks! I can see why this took first place.