Bratwurst with red cabbage and mashed potatoes

Ingredients for 8 servings:

• 2 kg potatoes
• 240 g butter
• 240 ml milk
• 2 pinches of nutmeg, freshly grated
• 1 sprig(s) rosemary
• salt and pepper
• 2 kg red cabbage
• 100 g lard or goose fat
• 2 onions
• 4 apples
• 2 tbsp sugar
• 4 tbsp vinegar
• 500 ml water
• Salt
• 2 bay leaves
• 4 carnations
• 8 tbsp red wine
• 16 sausages
• some oil for frying

Instructions

Working time approx. 1 hour 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 50 minutes

For the mashed potatoes, peel and halve the potatoes, then steam them in a saucepan with a little water for 20-25 minutes until soft. Heat the milk and butter in a saucepan and add the spices. Let the rosemary sprig cook for a while, then remove. Mash the potatoes, add the butter mixture, and mash everything until light and fluffy. Season to taste before serving. For the red cabbage, trim and wash the cabbage, quarter the head, and remove the stalk. Grate or finely chop the red cabbage. Heat the lard in a large saucepan and sauté the diced onions, sugar, and finely chopped apples. Add the red cabbage and immediately pour over the vinegar to retain its beautiful color. Cover and sauté for 10 minutes. Pour in 125-375 ml water, add salt and spices, and sauté for 30-45 minutes until soft. Add hot water if necessary. Thicken with flour, if desired, and season with red wine. Heat a little oil in a pan and fry the sausages until golden brown.