Franconian beer coachman's pan

Ingredients for 4 servings:

• 500 g bratwurst, coarse
• 1 kg potatoes
• 200 ml beer
• 2 tbsp clarified butter
• 200 ml sweet cream
• 150 g cheese (Emmental), grated
• 1 onion(s)
• 1 tbsp caraway seeds
• 2 garlic cloves
• 1 bunch marjoram
• Salt and pepper from the mill
• n. B. Herb sprigs for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Scrape the insides of the sausages out of the casings and form the sausage meat into balls. Peel, wash, and coarsely grate the potatoes. Heat the clarified butter and fry the sausage balls in it, then remove and keep warm. Peel and finely dice the onion and garlic cloves, add them to the remaining frying fat, and sweat until translucent. Add the potatoes and toss. Season with salt, pepper, caraway seeds, and the sorted, washed, and finely chopped marjoram. Pour in the beer and sweet cream. Then add the sausage balls. Pour the mixture into a baking dish and sprinkle with grated cheese. Bake in a preheated oven at 180°C to 200°C for approximately 20–25 minutes. Remove from the oven and arrange evenly on plates. Garnish with herb sprigs and serve with coleslaw.