German Sausage with Mash and Blueberries
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
- For the mashed potatoes
- 2 ⅔ cups floury potatoes
- 2 ¾ cups Savoy cabbage
- salt
- ⅜ cup milk
- 1 Tbsp softened butter
- freshly ground Nutmeg (for seasoning)
- For the sauce
- 1 chili pepper
- 1 Tbsp vegetable oil
- ⅜ cup Red wine
- ⅜ cup Red currant juice
- ⅔ cup Blueberries
- ⅔ cup Red currant
- salt
- In addition
- 12 small bratwurst sausages
- ⅓ cup cubed Bacon
- 2 Tbsps vegetable oil
- parsley (for garnishing)
Preparation steps
1.
For the mashed potatoes:
2.
Rinse and peel the potatoes. Cook in well salted, boiling water for approx. 30 minutes until they can be easily pierced with a knife.
3.
Rinse and slice the savoy leaves into pieces. Blanch for 6 minutes in salted water. Drain.
4.
Drain the potatoes. Run the potatoes through a potato ricer while still hot.
5.
Heat the milk, cream and butter in a saucepan. Gradually stir the milk mixture into the mashed potatoes with a spoon.
6.
Stir in the savoy. Season to taste with salt, pepper and the freshly ground nutmeg. Keep warm over a hot water bath.
7.
For the sauce:
8.
Rinse the chilli pepper. Remove the ribs and seeds and finely chop. Saute in hot oil.
9.
Pour in the red wine and the juice. Simmer for approx. 5 minutes.
10.
While waiting, rinse and sort the red currants and blueberries and add them to the sauce. Simmer gently for approx. 5 minutes. Season to taste with salt.
11.
Fry the sausages with the bacon in hot oil until golden brown on all sides (approx. 6 minutes). Arrange on plates along with the mashed potatoes. Spoon the sauce around the sides dividing it equally among the plates. Serve garnished with parsley.
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