Rostbratwurst mit Kartoffelstampf und Röstzwiebeln
Rostbratwurst mit Kartoffelstampf und Röstzwiebeln is a traditional and hearty German dish featuring flavorful sausages, creamy mashed potatoes, and crispy fried onions. This easy-to-make comfort food is perfect for cold days or special occasions and will satisfy your cravings for authentic German cuisine.
- Prep Time: 40 minutes
- Cook Time: 30 Minuten
- Total Time: 1 hour 10 minutes
- Yield: Serves 4 people
- Category: Main Course
- Method: Pan-Fry
- Cuisine: German
- Diet: Vegetarian
Ingredients
6 Rostbratwürste
1 kg Kartoffeln
50 g Butter
100 ml Milch
Salz und Pfeffer
2 Zwiebeln
2 EL Mehl
Pflanzenöl zum Braten
Instructions
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Kartoffelstampf zubereiten: Peel and chop potatoes, then boil them in salted water until tender (about 20 minutes). Drain and return to the pot. Add butter and milk, then mash until creamy. Season with salt and pepper to taste.
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Röstzwiebeln vorbereiten: Peel and slice onions into rings. Heat oil in a pan and fry the onion rings until golden brown and crispy. Dust with flour, cook briefly, and set aside.
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Rostbratwurst braten: Heat oil in a pan and fry the Rostbratwurst on all sides until golden brown and cooked through (about 15-20 minutes).
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Anrichten: Serve the mashed potatoes on plates, top with the Rostbratwurst, and garnish with the crispy onions.
Notes
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For a vegetarian version, substitute the Rostbratwurst with vegetarian sausages.
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Customize the mashed potatoes by adding grated cheese or garlic for extra flavor.
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Swap roasted onions for caramelized onions for a sweeter taste.
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Store leftovers in an airtight container in the fridge for up to 2 days. Reheat sausages in a pan and potatoes in a microwave or pot. Refresh the crispy onions in the pan.
