Sausage casserole

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 1 tsp salt
• 3 onions
• 4 tbsp oil
• 1 tsp sugar
• 1 tsp caraway seeds
• 200 ml meat broth, strong
• 600 g bratwurst, uncooked, 1 large snail or 4 small sausages of approx. 150 g each
• 100 ml milk
• 2 tbsp butter
• nutmeg
• Salt

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Peel and quarter the potatoes. Place them in a pot with the salt and cover with cold water. Cover and bring to a boil, then simmer for 20-25 minutes until soft. Meanwhile, slice the onions. Heat 2 tablespoons of oil in a pan and fry the onions. Season with salt, sugar, and caraway seeds and caramelize for about 5 minutes until light brown. Pour in the meat broth and bring to a boil. Heat 2 tablespoons of oil in a small roasting pan or ovenproof pot and fry the sausage rolls until golden brown. Turning them over isn’t easy, so you can cook them on just one side. The sausage will cook thoroughly in the oven. Spread the onion sauce over the sausage. Drain the potatoes and let them steam off briefly. Add the milk and butter and heat through. Mash the potatoes finely with a potato masher, season with salt and freshly grated nutmeg, and mix everything thoroughly. Spread the mashed potatoes over the sausage and smooth it down. Bake in the oven at 220 degrees Celsius (200 degrees Celsius fan-assisted) on the middle rack for 20-25 minutes until golden brown.