John Myers
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Bratwurst with Braised Cabbage and Potato and Carrot Puree
The perfect bratwurst with braised cabbage and potato and carrot puree recipe with a picture and simple step-by-step instructions.
For the sausages
- 4 Sausages
- Oil
For the braised cabbage
- 500 g Sauerkraut
- 1 Onion
- 100 ML Vegetable broth
- 100 ml Apple juice
- 1 tbsp Lard
- 1 Bay leaf
- 5 Allspice grains
- 5 Juniper berries
For the potato and carrot puree
- 500 g Potatoes
- 500 g Carrots
- Vegetable broth
- 1 tbsp Butter
- 2 tbsp Processed herb cheese
- 1 shot Milk
- Salt
- Pepper
- Nutmeg
- Roasted onions
- For the braised cabbage, peel the onion, dice it finely and steam it in the lard until translucent. Add the sauerkraut, bay leaf, allspice and juniper berries, sauté, deglaze with the stock and apple juice, and simmer gently until the liquid has boiled away.
- Peel the potatoes and carrots, clean and cut into cubes or slices, cook in the vegetable stock, drain, add butter, processed cheese and milk, season everything with salt, pepper and nutmeg and use a potato masher to make a smooth puree to process.
- Fry the sausages in the oil until brown on all sides, sprinkle with roasted onions and serve with the braised cabbage and the potato and carrot puree.
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