german

Pan-Seared Nuremberg Style Sausages with Beer Onion Gravy and Mashed Potatoes

This pan-seared dish pairs Nuremberg style sausages with potatoes, peeled and diced, onion, thinly sliced and beer. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

25 g Protein

42 g Carbohydrates

40 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

109g Nuremberg style sausages (small pork sausages) 360 kcal
158g potatoes, peeled and diced 122 kcal
43g milk (2%) 22 kcal
7g butter 50 kcal
3g neutral oil (canola) 27 kcal
73g onion, thinly sliced 29 kcal
73g beer (lager) 31 kcal
7g mustard, mild 5 kcal
1g black pepper 2 kcal
1g salt 0 kcal

Cooking instructions

potatoes
Boil potatoes in salted water until very tender, 12 to 15 minutes. Drain and let steam dry for 1 minute.
potatoesmilk (2%)butterblack peppersalt
Mash potatoes with milk and half the butter until smooth. Season with salt and black pepper; keep warm.
Nuremberg style sausages (small pork sausages)neutral oil (canola)
Heat oil in a skillet over medium heat. Brown the small sausages on all sides until cooked through, about 8 to 10 minutes; remove to a plate.
butteronionsalt
Add sliced onion to the same pan with remaining butter and a pinch of salt. Cook until soft and lightly browned, 6 to 8 minutes.
Nuremberg style sausages (small pork sausages)beer (lager)mustard
Stir in mustard, then pour in beer and simmer 2 to 3 minutes to reduce slightly. Return sausages to warm through in the gravy.
Nuremberg style sausages (small pork sausages)potatoesonionbeer (lager)
Serve sausages over mashed potatoes with onion-beer gravy.