Beer and onion gravy with bratwurst

Total time: 40m
Preparation Time: 40m

For 4 people


Florian (FOOBY Team)

Nutritional Information

Contains 749 Kcal, 29g Protein, 44g Carbohydrates, 47g Fat


  • Mashed potatoes
  • 1 kg mealy potatoes
  • 3 sprigs rosemary
  • salted water, boiling
  • salt and pepper to taste
  • a little nutmeg
  • 1.75 dl milk
  • 40 g butter
  • Beer and onion gravy
  • 6 onions
  • 3 sprigs rosemary
  • 2 tbsp clarified butter
  • 2 dl dark beer
  • 1 dl beef bouillon
  • 0.25 tsp salt
  • 0.5 tbsp brown Maizena Express cornflour
  • Bratwurst
  • clarified butter for frying
  • 4 farmers' bratwurst

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  • 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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