John Myers
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Bratwurst with Fried Potatoes in Dark Beer Sauce
The perfect bratwurst with fried potatoes in dark beer sauce recipe with a picture and simple step-by-step instructions.
- 5 piece Potato
- 5 piece Bratwurst
- 2 piece Onion red
- Beans green
- Beef stock
- Malt beer
sauce
- Put the beef stock in a small saucepan and heat it up. After the stock has boiled slowly add the bottle of malt beer and let it continue to boil. The sauce should cook for at least 3 – 4 hours until it has an almost creamy consistency.
fried potatoes
- Cook the semi-waxy potatoes with their skin on for approx. 10 minutes. Then pour off the water and peel the potatoes. Halve the potatoes and cut into approx. 1 cm thick slices. Heat about 6 tablespoons of oil and about 150 grams of butter in a pan. When the fat is hot enough, add the potatoes to the pan and fry them over medium heat for about 20 to 25 minutes. Season with salt and pepper and turn the potatoes in between. If the potatoes turn too brown too quickly, turn the heat down. When the potatoes are nicely browned, the sliced onions are added for about 2-3 minutes. The fried potatoes are now ready.
bratwurst
- Fry the coarse bratwurst snails in hot oil for about 20 to 25 minutes over medium heat. The beans are tossed in butter until they are still slightly firm to the bite.
Serving
- First, the fried potatoes are placed on a plate in a small tower. Then the sausage snail is placed on the potatoes. The beans are placed on top of the sausage. The sauce is spread around the tower with a spoon.
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