German Sausage with Mash and Blueberries
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- 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
- 0.333 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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
