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INGREDIENTS:
5 beer brats
Salt & pepper
For Potatoes:
1 1/2 lb fingerling potatoes
1 tbsp olive oil
1 tbsp melted butter
1/2 tsp dijon mustard
1/2 tsp dried thyme
1/2 tsp garlic powder
1/8 tsp ground caraway
Pinch Nutmeg
For Shallot Gravy:
1 tbsp olive oil
2 tbsp salted butter-divided
1-2 large shallots (about 1/2 cup sliced)
3 tbsp flour
1/4 cup white wine
2 cups chicken broth
Salt & pepper
METHOD:
1. Preheat oven to 400F. Whisk together potatoe marinade ingredients and toss with fingerling potatoes. Add to baking sheet in an even layer, sprinkle with salt and pepper, and roast for 12 minutes.
2. Remove pan from oven, toss potatoes, and scoot them towards the edge of the pan. Add sausages to center of pan, leaving about an inch in between them. Pop back in the oven and roast 10 minutes. Flip sausage and roast 10 minutes more. Remove from oven and let rest for 5 minutes.
3. Make Gravy: add olive oil and 1 tbsp butter to small saucepan over medium heat. Whisk until butter has melted. Add sliced shallots and cook until browned-about 6-8 minutes. Sprinkle shallots with flour, stir until full combined but do not let the mixture brown. Slowly whisk in white wine and 1/2 cup chicken broth. Continue whisking until there are no lumps. Whisk in remaining broth & salt and pepper to taste, continue whisking until thickened slightly- about 8-10 minutes. Remove from heat, whisk in remaining butter until melted and fully combined.
4. Plate potatoes and sausage, pour gravy over everything and enjoy.