Stuffed bratwurst on potato and carrot mash

Ingredients for 2 servings:

• 2 large sausages, coarse, approx. 100 g each
• 1 onion(s)
• 2 tbsp rapeseed oil
• 200 g cream
• 1 tbsp, heaped mustard, medium hot
• Salt and pepper, from the mill
• nutmeg
• 350 g potatoes
• 150 g carrot(s)
• 1 tbsp butter
• 50 ml milk
• 200 g mushrooms
• 50 ml dry white wine
• ½ bunch of spring onions

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel and dice the onion. Sauté in oil until translucent, add 100 ml of cream and mustard, and simmer for about five minutes. Season with salt and pepper. Preheat the oven to 175°C (top/bottom heat). Cut the sausages lengthwise. Place in a casserole dish and fill the sausage pockets with the onion mixture. Place the casserole dish in the hot oven and cook for 20 minutes. Peel the potatoes and carrots, cut into pieces, and cook in boiling salted water for 18 minutes. Drain and allow to evaporate. Add the butter and milk and mash to a puree. If the mash is too thick, add a little more milk. Season with salt and nutmeg and keep warm. Quarter large mushrooms and halve smaller ones, or leave whole, and fry in oil for five minutes. Add the wine and cream and simmer for five minutes. Season with salt and pepper. Slice the spring onions into rings. Serve the sausages with the mashed potatoes and mushroom sauce, and garnish with the spring onions.