Nuremberg Grilled Sausages Brewed Like Brewery
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the puree:
- 1 kg potato (s)
- 200 ml milk
- 1 tablespoon butter
- nutmeg
- salt
Also:
- 20 grilled sausages, Nürnberger
- 1 medium onion (s)
- 1 can corn, 425 ml
- 1 bunch spring onion (s)
- 2 tablespoons oil
- 1 tablespoon, heaped flour
- 1 bottle malt beer, 0.33 l
- 1 tablespoon vegetable stock, instant
- 2 tablespoon tomato ketchup
- 1 pinch (s) sugar
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Peel, wash and halve the potatoes. Cook in salted water for about 20 minutes.
- In the meantime, cut the sausages into pieces. Peel and dice the onions. Drain the corn, wash and clean the spring onions and cut into rings.
- Heat the oil in a roasting pan. Fry the sausages all over. Dust with flour. Stir in the beer, 1/4 l water and stock. Simmer for about 10 minutes, stirring occasionally.
- Fold in the corn and spring onions, heat. Season to taste with salt, pepper, ketchup and sugar.
- Drain the potatoes and mash to a puree with milk and butter. Season with salt and nutmeg. Arrange everything together.
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