Potato stew with celery, apples and sausage balls in thyme-Gorgonzola sauce

Ingredients for 2 servings:

• 300 g bratwurst, coarse
• 500 g potatoes, mainly waxy
• 220 g celery
• 1 m.-sized apple
• 2 garlic cloves
• 60 g Gorgonzola, mild
• 2 tsp soy sauce
• 1 tbsp white wine vinegar
• ¾ tsp thyme, dried
• 150 ml vegetable stock
• 50 g crème fraîche
• pepper, black
• 15 g walnuts
• some parsley, fresh
• 2 tsp oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cut the sausages lengthwise, peel them, cut them into pieces, and form them into balls. Peel the potatoes and dice them. Wash the celery and slice them. Peel and dice the apple. Peel the garlic and press it or chop it finely. Remove the rind from the Gorgonzola and roughly dice it. Cook the potato cubes in salted water for about 5-6 minutes. They shouldn’t be completely soft, as they will finish cooking in the sauce later. Drain the potatoes and let them steam off. At the same time, fry the sausage balls in a deep pan in hot oil for about 8 minutes on all sides, then remove them. Add the celery to the pan with the remaining oil and fry for about 5-6 minutes, stirring. Add the garlic and apple cubes and fry for 2 minutes. Then add the soy sauce and white wine vinegar and cook briefly, stirring, until reduced. Sprinkle in the thyme and reduce the heat. Deglaze everything with the vegetable stock and stir in the crème fraîche. Increase the heat, stir in the Gorgonzola, and let it melt. Add the potatoes and sausage meatballs and simmer until the potatoes are tender and the sauce is creamy. Finally, season to taste with black pepper. Garnish the potato stew with freshly chopped parsley and roughly crushed walnuts when serving.