Nuremberg bratwurst in the brewery style

Ingredients for 4 servings:

• 1 kg potatoes
• 200 ml milk
• 1 tbsp butter
• nutmeg
• Salt
• 20 grilled sausages, Nuremberg
• 1 m.-sized onion(s)
• 1 can of corn, 425 ml
• 1 bunch of spring onions
• 2 tbsp oil
• 1 tbsp, heaped flour
• 1 bottle of malt beer, 0.33 l
• 1 tbsp vegetable broth, instant
• 2 tbsp tomato ketchup
• 1 pinch(s) of sugar
• Salt and pepper, white

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Peel, wash, and halve the potatoes. Boil in salted water for about 20 minutes. Meanwhile, cut the sausages into pieces. Peel and dice the onions. Drain the corn, wash, trim, and slice the spring onions. Heat the oil in a roasting pan. Brown 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 and heat through. Season to taste with salt, pepper, ketchup, and sugar. Drain the potatoes and mash with milk and butter. Season with salt and nutmeg. Serve everything together.