8 Bratwurst links
Mash:
1 medium head cauliflower
3 red potatoes
4 cloves garlic, peeled
1 tsp. salt
1/4 cup half and half
2 Tbs. butter
Salt and Pepper to taste
Gravy:
1 medium onion, sliced
8 oz. mushrooms
2 Tbs. butter
2 cups beef broth
1 cup water
3 Tbs. flour
Parsley
Salt and Pepper to taste
Directions:
1. Wash cauliflower and scrub potatoes (do not peel). Chop cauliflower and potatoes and place in a large saucepan with garlic cloves. Fill with enough water to cover vegetables. Bring water to a boil over medium heat and cook until vegetables are tender, about 20 minutes.
2. While vegetables are cooking, melt 2 Tbs. butter in a large skillet. Add onion and cook until onion is translucent. Add mushrooms and sautee until mushrooms are tender. Add beef broth and bring to a simmer. Simmer for 5 minutes.
3. In a shaker, combine water and flour to make a slurry. Gradually pour into broth mixture, stirring constantly, and allow to thicken into a gravy. Add fresh chopped parsley. Add salt and pepper to taste. Remove from heat and cover until ready to serve.
4. Preheat large skillet over medium heat. Add Bratwurst links and cook until browned. Cover until ready to serve.
5. When vegetables are tender, remove from heat and drain liquid. Add butter, half and half, and salt and pepper. Use a potato masher to combine all ingredients. Serve with gravy and Brats.
Serves 4