Franconian Bratwurst with Portobello and Parsley Potatoes

5 from 2 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 160 g 2 Franconian sausages 80 g
  • 1 tbsp Sunflower oil
  • 230 g 4 portobellos / cleaned
  • 1 tsp Spice mushroom pan from Ankerkraut *)
  • 180 g Parsley potatoes / the rest of yesterday / see my recipe **)
  • 2 piece Radish
  • 2 piece Basil tips
  • 2 tsp Medium hot mustard


  • Pinch the sausages, fry them slowly golden brown on both sides in a pan with sunflower oil (1 tbsp), remove and keep warm in the oven at 50 ° C until serving. Clean / brush the portobellos, remove the handle and fry / cook the Franconian sausages on both sides in the frying pan. Season with mushroom pan spices from ANKERKRAUT *). Briefly heat the parsley potatoes in the microwave. Serve Franconian sausages with medium hot mustard, portobellos and parsley potatoes, each garnished with a radish and a basil tip. *) Composition of mushroom pan from ANKERKRAUT: sea salt, tomato chips (tomato, corn starch), garlic, sweet paprika **) prawns with sweet chilli sauce, broccoli and parsley potatoes
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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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