Ingredients:
- 8 Charcutnuvo German Brand Bratwurst
- 3 medium russet potatoes, peeled and cut into 2-inch chunks
- 8 tablespoons butter
- 1 cup milk
- 2 medium yellow onions, thinly sliced
- 1 bay leaf
- 1 tsp garlic powder
- 1 capful of Apple Cider Vinegar
- 2 1/2 tablespoons flour
- 3 cups beef broth
- 2 tablespoons olive oil
- 1 bunch green onions, thinly sliced
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions:
Start by peeling your potatoes and slicing them into 2 inch chunks. Place them in a large stock pot and cover with cold water. Salt generously and bring to a boil.
Lower the temperature and let the potatoes simmer until soft, about 10 - 12 minutes.
Once soft, place the potatoes in a large mixing bowl and add 5 tablespoons of butter and 1 cup milk. Using a potato masher, mash until the consistency of your liking. Mix in garlic powder and salt and pepper to taste. Keep warm.
Warm the remaining 3 tbsp of butter in a large no stick skillet. Place onions and bay leaf in the skillet and stir consistently. You want the onions to brown but not scorch. Once the onions are browned, mix in the flour and toss to coat the onions. Add the apple cider vinegar and slowly add the broth, mixing constantly.
Let the gravy mixture simmer until thickened and reduced, about 10 minutes. For a thicker sauce, let reduce for longer and keep extra broth on standby to add if needed.
Salt and pepper the gravy to taste and keep warm.
Add the olive oil to a cast iron skillet and bring to medium heat. Add 4 bratwursts at a time, and cook until browned on each side, about 5 minutes on each side.
Assemble your plate by placing the mashed potatoes on the plate first, top with bratwursts, then top with gravy and green onions. Salt & pepper to taste and enjoy!