John Myers
Bratwurst with Creamed Potatoes
The perfect bratwurst with creamed potatoes recipe with a picture and simple step-by-step instructions.
- 3 piece Bratwurst
- 350 g Kohlrabi fresh
- 300 g Waxy potatoes
- 1 Onion
- 3 piece Spring onions fresh
- 250 g Fresh spinach leaves
- 1 tablespoon Butter
- 100 ml Vegetable broth
- 2 tablespoon Oil
- 2 tablespoon Creme fraiche Cheese
- Salt
- Cayenne pepper
- Chives
- First peel the potatoes and kohlrabi and cut into 3 cm cubes. Peel the onion and chop finely. Also clean the spring onions and cut into fine rings. Wash and drain the spinach.
- Melt the butter in a large pan. Briefly steam the onions in it. Add the potatoes, kohlrabi and spring onions and steam everything together. Deglaze with the stock, bring to the boil and cook covered over medium heat for 15 minutes. Stirring occasionally.
- In the meantime, fry the sausages in another pan with a little fat all around until they are brown.
- Prepare the spinach. Remove the stems and ribs and roughly cut the leaves.
- Add the spinach to the vegetables and cover and let them fall together for 1 minute. Stir in the creme fraiche. Season to taste with salt and cayenne pepper. Sprinkle with chives and serve with the sausages.
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