Bratwurst spirals with mashed potatoes and onion sauce

Ingredients for 4 servings:

• 2 bratwurst (bratwurst spirals)
• 2 garlic cloves, peeled, finely sliced
• 1 bunch sage, fresh, leaves picked
• olive oil
• 1 bunch rosemary, fresh, leaves picked
• 2 kg potatoes, floury
• Sea salt
• 300 ml milk, hot
• 125 g butter
• 4 tbsp horseradish, freshly grated (or from a jar)
• Pepper, black, freshly ground
• 4 medium-sized red onions, peeled and thinly sliced
• 5 tbsp balsamic vinegar or red wine vinegar
• 2 cubes of stock
• ½ liter of water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Preheat oven to 200°C. Insert garlic and most of the sage leaves into the spaces between the sausage spirals. Place on an oiled baking sheet and drizzle with oil. Sprinkle with rosemary leaves and roast in the oven for 20 minutes. About 5 minutes before the end of the roasting time, place the remaining sage leaves next to the sausages. Drizzle with oil and continue baking until cooked through. Meanwhile, cut the potatoes into pieces and boil in salted water until soft. Drain and mash with milk, half the butter, and horseradish. Season with salt and pepper. Then cover and keep warm. For onion sauce, cover the onion rings with oil and sauté over medium heat for about 15 minutes until soft. Remove the lid and increase the heat. When the onions are golden brown, add the vinegar. Let it reduce. Reduce the heat again and add the butter, crumble in the stock cube, and stir in a good 0.5 liters of water. Simmer until a glossy, thickened sauce forms. Spoon the mashed potatoes onto plates, place the sausage sliced ​​into portions on top, and pour over the onion sauce. Finally, arrange the crispy baked sage leaves on top and serve immediately.