Mashed potatoes with apple and onion vegetables and bratwurst

Ingredients for 2 servings:

• 500 g potatoes
• 2 tbsp butter
• Salt and pepper, white
• nutmeg
• Milk
• 1 tbsp parsley, chopped
• 1 apple (approx. 200 g)
• 2 onions (approx. 200 g)
• 1 tbsp balsamic vinegar, dark
• ½ tsp brown sugar
• Salt and pepper, white
• ½ tsp marjoram, shredded
• ¼ tsp thyme, shredded
• 1 pinch of lovage powder
• 200 ml vegetable stock
• n. B. Broth powder
• e.g. margarine or oil for frying
• 2 sausages
• n. B. Oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

For the mashed potatoes, peel, weigh, and dice them into a pot of salted water, cover, bring to a boil, and simmer for about 20 minutes. For the vegetables, peel, halve, weigh, and thinly slice the onion, then cut each slice in half to make quarters. Wash and quarter the apple, remove the core, weigh, and then cut into eighths, then into triangles. Heat margarine or oil in a pan, add the onion strips, and fry until golden brown. Stir in the balsamic vinegar, simmer for a few minutes, then add the sugar, some of the spices, then the herbs and the apple pieces. Pour in the vegetable stock and simmer for about 10 minutes, stirring occasionally. Heat a little oil in a pan and fry the sausages. Season the apple and onion mixture to taste and adjust the seasoning if desired, adding a little more bouillon powder if needed. Depending on the sweetness or acidity of the apples, you can use more or less balsamic vinegar and brown sugar. Finely chop the parsley. Then drain the potato liquid and return the pot to the stove. Let it evaporate briefly, then mash it with a potato masher. Stir in the butter and enough milk until the puree reaches the desired consistency. Season to taste. Divide the puree among plates and sprinkle with the parsley. Add the apple and onion mixture and the sausages and serve.