Best Wurst

A German friend told me I make bratwurst better than his grandmother, so I'm sharing it..


5 large Idaho potatoes for mashed potatoes

10 bratwurst sausages

3 tablespoons butter

2 medium onions, thinly sliced

12 ounce beer, room temperature

2 - 3 bay leaves

1 1/2 teaspoons salt

1/4 teaspoon pepper

1/2 teaspoon sugar

2 tablespoons flour dissolved in 3 tablespoons cold water


Make your standard mashed potatoes and set aside while you make the brats.

In a large skillet, cover bratwurst with water, bring to a boil and cook five minutes.  Drain off water, add butter to skillet and brown sausages.  Remove to a plate and saute onions in the same skillet a few minutes, until lightly browned.  Return wurst to pan.  Add beer, bay leaves, salt, pepper, and sugar.  Simmer, uncovered, 15 minutes.  

Remove brats once again to the plate and stir flour mixture into the pan juices for a couple of minutes, or until the flour dissolves and the liquid thickens (you may have to add more beer, if needed).  

To serve:  Arrange mashed potatoes on a large platter, top with brats and pour the onion gravy all over.  Serves 5 - 6.