Bratwurst in onion sauce with parsley and carrots

Name: Bratwurst in onion sauce with parsley and carrots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Onions; 800 g Potatoes; 600 g Carrots; 2 stem(s) Parsley; 1 TABLESPOON Oil; 4 fine fried sausages (à approx. 100 g); 200 ml Beef broth; 200 ml Malt beer; 1 TEASPOON Caraway seed; 1 TEASPOON dark balsamic vinegar; 7-10 Tbsp Salt; 1 TABLESPOON Butter; 7-10 Tbsp grated nutmeg; 1 TABLESPOON dark sauce thickener

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Onions
800 g Potatoes
600 g Carrots
2 stem(s) Parsley
1 TABLESPOON Oil
4 fine fried sausages (à approx. 100 g)
200 ml Beef broth
200 ml Malt beer
1 TEASPOON Caraway seed
1 TEASPOON dark balsamic vinegar
7-10 Tbsp Salt
1 TABLESPOON Butter
7-10 Tbsp grated nutmeg
1 TABLESPOON dark sauce thickener

Directions

1
Peel onions and cut them into rings. Peel and wash the potatoes. Clean, peel and slice carrots. Wash parsley, shake dry and pluck leaves from the stalks. Chop leaves finely, except for something to garnish.
2
Heat the oil in a pan and fry the sausages for about 10 minutes while turning. Take out, keep warm. Fry onions in the frying fat for about 5 minutes. Deglaze with stock and beer. Add caraway seeds and vinegar, simmer for about 5 minutes.
3
Meanwhile, cook the potatoes in boiling salted water for about 20 minutes. Cook carrots in boiling salted water for 3-4 minutes. Drain the cooking water. Add butter and chopped parsley to the carrots, season with salt and nutmeg.
4
Bind onion sauce with sauce thickener. Cut the sausages into slices. Drain potatoes. Arrange potato, carrots and sausage on plates. Pour onion sauce over the sausage and garnish with parsley.