John Myers
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Bratwurst with Broccoli and Mashed Potatoes
The perfect bratwurst with broccoli and mashed potatoes recipe with a picture and simple step-by-step instructions.
Bratwurst:
- 160 g 2 gebrühte Bratwürste
- 2 tbsp Peanut oil
Broccoli:
- 500 g / cleaned approx. 350 g 1 Brokkoli
- 1 liter Water
- 2 piece Garlic cloves
- 2 tsp Salt
- 1 tsp Instant vegetable broth
- 2 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
Mashed potatoes:
- 500 g Potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 2 tbsp Butter
- 2 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Freshly grated nutmeg
Serve:
- Medium hot mustard
- 2 Discs Orange
- 2 * ½ Mini Romana Rispentomate
Bratwurst:
- Wash the sausages, pat dry with kitchen paper, pinch all around (so that they don’t burst!) And slowly fry them in a pan with peanut oil (2 tbsp) all around until golden brown.
Broccoli:
- Divide the broccoli into florets. Peel the stalk generously, cut in half lengthways and cut diagonally into slices. Place the broccoli florets with the broccoli slices in a steamer and fill the saucer with water (1 liter), salt (2 teaspoons), instant vegetable stock (1 teaspoon) and garlic cloves (2 pieces). Steam everything for about 8 minutes, then rinse in cold water, return to the hot saucepan, top with flakes of butter (2 tbsp) and season with coarse sea salt from the mill (2 big pinches). Cover with the lid until ready to serve.
Mashed potatoes:
- Peel the potatoes, wash them, chop roughly, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) ground for about 20 minutes, drain through a kitchen sieve, return to the hot saucepan, add butter (2 teaspoons), cooking cream (2nd teaspoon) Tablespoon), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through / pound well with the potato masher.
Serve:
- Serve the sausage with broccoli and mashed potatoes, each garnished with a slice of orange and half a mini Romana vine tomato. Serve with medium-hot mustard.
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