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Franconian Bratwurst Snail with Roasted Onions, Mashed Potatoes and Pineapple-mango-red Cabbage

5 from 8 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Franconian bratwurst snails:

  • 400 g 2 Franconian bratwurst snail sausages
  • 2 tbsp Sunflower oil

Roasted onions:

  • 75 g 1 onion
  • 0,5 tsp Sweet paprika
  • 1 big pinch Sugar

Mashed potatoes:

  • 400 g Potatoes
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 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 Ground nutmeg

Pineapple-Mango-Red Cabbage:

  • 400 g Pineapple-Mango-Red cabbage (frozen / own production! See my recipe *)

Serve:

  • Parsley for garnish

Instructions
 

Franconian bratwurst snails:

  • Prick the sausages, fry them slowly golden-brown on both sides in a pan with sunflower oil, remove and keep warm in the oven at 50 ° C until serving.

Roasted onions:

  • Peel the onion, cut in half, cut into thin slices, pull apart in strips and mix with the sweet paprika (½ teaspoon). Put the onion strips in the frying pan, fry them briefly, sprinkle with sugar (1 big pinch) and slowly fry until golden brown.

Mashed potatoes:

  • Peel, wash and dice the potatoes, ground in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) and cook for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cooking cream (2 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and ground nutmeg (1 big pinch) and work through / mash thoroughly with the potato masher .

Pineapple-Mango-Red Cabbage:

  • Thaw the pineapple, mango and red cabbage in good time and warm up for serving. *) Pineapple-Mango-Red Cabbage Alternatively, take frozen red cabbage or red cabbage out of the glass!

Serve:

  • Serve Franconian bratwurst snail with fried onions, mashed potatoes and pineapple-mango-red cabbage, garnished with parsley. Alternatively, take frozen red cabbage or red cabbage out of the glass!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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