Sausage and beer ragout with mashed potatoes

Name: Sausage and beer ragout with mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 500 g Nuremberger rib steak sausages; 1 Onion; 1 can(s) (425 ml) Vegetable corn; 1/2 bunch Spring onions; 2 TABLESPOONS Oil; 1 heaped tbsp. flour; 1 (330 ml) Bottles of dark strong beer (optionally also malt beer); 250 ml Vegetable broth; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato Ketchup; 7-10 Tbsp Sugar; 200 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
500 g Nuremberger rib steak sausages
1 Onion
1 can(s) (425 ml) Vegetable corn
1/2 bunch Spring onions
2 TABLESPOONS Oil
1 heaped tbsp. flour
1 (330 ml) Bottles of dark strong beer (optionally also malt beer)
250 ml Vegetable broth
7-10 Tbsp Pepper
2 TABLESPOONS Tomato Ketchup
7-10 Tbsp Sugar
200 ml Milk
1 TABLESPOON Butter
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and halve the potatoes. Boil potatoes in boiling salted water for about 25 minutes until soft. Cut the sausages into pieces. Peel onion and chop finely. Drain the corn in a sieve.
2
Wash and clean spring onions and cut them into slanted rings. Heat the oil in a frying pan. Fry the sausages all around. Dust with flour and mix briefly. Add beer and stock while stirring and let simmer for about 10 minutes while stirring occasionally.
3
Season with salt, pepper, ketchup and a little sugar. Add corn and spring onions at the end. Bring milk and butter to the boil. Drain the potatoes. Add the milk and mash the potatoes. Season the puree with salt and nutmeg.
4
Arrange puree and goulash.