Winterswicker Bratwurst Platter

Ingredients for 4 servings:

• 4 bratwurst (pork), coarse
• 600 g potatoes
• 500 g asparagus (baby asparagus)
• 2 pears (Williams Christ), juicy
• 3 onions
• 125 g bacon (breakfast bacon)
• 1 lemon(s), the juice
• 1 bowl of cress
• 25 g butter
• 1 tsp spice mix (Pul Biber, a mixture of chili powder, paprika, sea salt)
• 8 tbsp oil (peanut oil)
• 1 tbsp mustard (steak and barbecue mustard)
• 2 tbsp olive oil, mild
• 4 tbsp jam (cranberry)
• n. B. spice mix (chip salt)

Instructions

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

Arrange the unpeeled baby asparagus in a baking dish filled with a little water. Season with a little Pul Biber (salt and pepper) and add a few knobs of butter. Cook in a preheated oven at 180°C on the middle rack for about 10 minutes. Sear the sausages in a stainless steel pan on both sides. Brush with barbecue and steak mustard. Wrap with the bacon. Sear again in the pan on both sides until the bacon is crispy. Peel the potatoes and boil in salted water until tender, then drain. Place in a hot pan and season with olive oil and a little potato salt. Peel and halve the pears, remove the cores, and drizzle with a little lemon juice. Spread a little cranberry jam on the cut surface. Slice the onions into rings. Coat in flour and a little potato salt, and fry in hot peanut oil until golden brown. Trim the cress with scissors and use it for garnishing. Arrange everything and serve immediately.