Saucisse allemande à la bière et pommes de terre

Ingrédients

• 2 tablespoons oil
• 1 teaspoon butter
• 8 white German sausages/weisswurst
• 5-6 slices (90 grams) smoked bacon, finely diced
• 1 medium onion (peeled, cut in half and sliced)
• 3 cloves of garlic (grated or finely chopped)
• 3 tablespoons whole grain mustard
• 2 tablespoons flour
• 1 1/2 cups (335 ml) light Bavarian/German beer *see note
• 1 1/2 cups (236 ml) beef stock
• 1/4 cup (80 ml) cloudy (unfiltered) apple juice
• 1 1/4 pound (500 g) small potatoes
• 1 tablespoon fresh rosemary (chopped)
• 1/2 teaspoon fresh thyme leaves
• 1 bay leaf
• 2 red apples (peeled and sliced)
• Salt & pepper
• Fresh parsley (chopped)

Préparation

1. 1

   To a Dutch oven or large pan over medium heat, melt the butter, oil and brown the sausages evenly. They don’t have to be completely cooked. Remove and set aside.

2. 2

   Add the bacon and onion to the same pan and cook until the onions are softened, about 10 minutes. Stir in the garlic and mustard, cook for 1 minute, stirring. Sprinkle in the flour and stir, cook for 1 minute. Stir in the beer and cook for a couple of minutes until reduced slightly. Add the stock, apple juice, potatoes, rosemary, thyme and bay leaf. Bring to a light boil and partially cover for 15 minutes until the potatoes are just lightly softened.

3. 3

   Add the apple slices and cooked sausages to the pan and cook with the lid on for a further 10 minutes over low heat until the apples are soft and potatoes fully cooked.

4. 4

   Season to taste with salt, pepper to taste. Serve warm with chopped parsley.