5 Bratwurst (or your favorite sausage)
2 lb potatoes, peeled and cubed
1/4 Cup butter
2 tbsp milk
1 tsp dry mustard
salt & pepper to taste
1 tbsp butter
2 large onions, chopped
3 cups beef broth
1 cup red wine
1 tsp corn starch
Cook the sausage links in a skillet over medium-low heat until browned on all sides (5 minutes per side) then transfer them to an oven-safe dish and move to the preheated oven to keep warm. Place potatoes into a saucepan over medium heat, cover with water and boil gently for about 10-15 minutes until potatoes. Drain and allow to dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt and black pepper; mash until fluffy and smooth then set aside. Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent about and just starting to brown for about 8 minutes. Pour in the beef broth and red wine then boil the mixture down to about half its volume for 10 minutes then whisk in the corn starch and simmer until slightly thickened. Season the mixture with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.