Bratwurst with pear and leek vegetables

Ingredients for 4 servings:

• 1 kg potatoes, floury
• salt and pepper
• 1 tbsp butter
• 150 ml milk, hot
• 500 g pear(s), ripe
• 5 tbsp butter
• 5 m.-large leek(s)
• 1 pinch(s) of sugar
• 4 sausages, approx. 100g each
• 1 tbsp oil
• 6 juniper berries

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Wash and peel the potatoes and cut into fairly large cubes. Cook in salted water for about 20 minutes. In the meantime, mash the juniper berries and finely chop them as well. Set aside. Trim and wash the spring onions and slice them into thin rings. Set aside. Wash the pears, remove the cores and cut them into thin wedges. Cook the pear wedges in 2 tablespoons of butter, covered, until al dente. Then add the spring onion rings and heat through. Season the pear mixture with a pinch of sugar, salt and pepper. Fry the sausages in 1 tablespoon of oil until golden brown on all sides. Meanwhile, drain the potatoes, mash them and mix with 1 tablespoon of butter and the hot milk. Season with salt. For the juniper butter, heat 3 tablespoons of butter and briefly heat the finely chopped juniper berries in it, then add salt. Serve the sausages on plates with the pear mixture and mashed potatoes. Finally, add some juniper butter to the mashed potatoes.