Summary

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

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Instructions

1. Peel, wash and halve the potatoes. Cook in salted water for about 20 minutes.
2. 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.
3. 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.
4. Fold in the corn and spring onions, heat. Season to taste with salt, pepper, ketchup and sugar.
5. Drain the potatoes and mash to a puree with milk and butter. Season with salt and nutmeg. Arrange everything together.