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Bratwurst Mash Bowl with Beer-Onion Gravy served in a rustic pub bowl with creamy mashed potatoes and caramelised beer-braised onions.

Bratwurst Mash Bowl Recipe with Beer-Onion Gravy (Pub Classic)

A hearty Bratwurst Mash Bowl recipe designed for modern pub kitchens. Juicy German Bratwurst is grilled until golden and served over smooth, buttery mash, then finished with a rich, dark beer-onion gravy that adds depth and comfort to every bite. This dish is simple to batch, fast to serve and built for strong margins—making it perfect for pub menus, seasonal specials or any setting where reliable flavour and efficiency matter.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Main Course
Cuisine: British, German
Ingredients Method

Ingredients
  

For the Bratwurst
  • 1 –2 German Bratwurst The Sausage Haüs / Hardy Remagen, 90–120g each
  • Touch of oil or butter for flat-top finishing
For the Mash
  • 250 g cooked potatoes Maris Piper or similar
  • 30 –40g butter
  • 30 ml warm whole milk or cream
  • Salt & white pepper
Beer-Onion Gravy (Batchable)
  • 1 large onion sliced
  • 20 g butter
  • 10 g flour
  • 150 ml dark beer porter, stout, or malty ale
  • 150 ml beef stock
  • 1 tsp wholegrain mustard optional
  • Splash of Worcestershire sauce
  • Salt & pepper
  • Optional: thyme sprig

Method
 

Prep the Mash (Batchable)
  1. Pass cooked potatoes through a ricer while warm.
  2. Fold in butter, then warm milk.
  3. Season with salt and white pepper.
  4. Hold warm in a Gastro 1/1 in the hot pass or regenerate in the combi at 70–80°C when needed.
Make the Beer-Onion Gravy (Batchable)
  1. In a stainless pan on the service stove, sweat onions in butter until deeply golden.
  2. Dust with flour and cook 1 minute.
  3. Deglaze with beer and reduce by half.
  4. Add beef stock and simmer until thick, glossy and spoon-coating.
  5. Finish with Worcestershire sauce and mustard.
  6. Hold hot in a steam table or reheat à la minute.
Cook the Bratwurst
    Choose equipment based on service:
      Flat-top (preferred for pubs)
      1. Sear Bratwurst on medium heat 6–8 minutes until golden all around.
      2. Add a knob of butter in the last minute to blister and crisp the casing.
      Combi Oven
      1. 180°C, 12–14 minutes, light steam.
      2. Finish colour on the flat-top or under the salamander.
      Range / Frying Pan
      1. Same timings; ensure even browning for best plate appeal.
      Assemble
      1. Spoon a generous mound of mash into a heated bowl.
      2. Slice Bratwurst on the bias or serve whole.
      3. Ladle over the hot beer-onion gravy.
      Optional chef touches:
      1. Crispy onions
      2. Chives
      3. A drop of mustard oil
      4. Pickled cabbage on the side