Bratwurst with potato pesto in bell peppers and rapunzel salad

Ingredients for 4 servings:

• 8 sausages (pork sausages, original Thuringian)
• 2 large red bell peppers
• 200 ml pesto, red
• 200 g lamb’s lettuce (Rapunzel)
• 300 g potatoes
• 3 shallots
• some mustard
• 50 g sprouts
• 100 g bacon, diced
• Oil (peanut oil)
• 50 ml cream
• Sea salt
• 50 ml olive oil, mild
• 50 ml syrup (cranberry syrup)
• 10 ml soy sauce
• Cayenne pepper
• 50 g butter (grill butter)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the pesto, peel the potatoes and place them in a bowl with a little water to cool. After 20-25 minutes, the potatoes should be tender, and there should be hardly any water left. Add only a little salt, only when the water starts to boil. Allow the cooked potatoes to evaporate steam, then press them through a potato ricer while they are still warm. Halve the peppers, remove the insides, and place them in a greased baking dish. Fry the bacon in a non-stick pan. Place the mashed potatoes in a bowl, pour in the cream, add the bacon, and the red pesto. Mix everything well and fill the pepper halves. Bake in a preheated oven on the middle rack at 180°C for about 20 minutes. Just before the end of the baking time, place a little grilled butter on the pepper halves. Trim and wash the lettuce thoroughly, and spin dry. Finely dice the shallots. In a bowl, mix the olive oil with the cranberry syrup, soy sauce, a little mustard, and cayenne pepper. Add the lettuce and shallots and toss well. Refrigerate until ready to serve. Fry the sausages over medium heat until golden brown. Just before the end of the cooking time, brush a little barbecue mustard over the sausages. Arrange all three components attractively on plates. Sprinkle a few sprouts on top of the lettuce.