John Myers
Ingredients for 2 servings:
- 2 Rostbratwurst (Thuringian Rostbratwurst)
- 100 ml cream
- 250 ml milk, 3.5%
- 1 tbsp mustard
- 1 tsp honey
- 1 tbsp tomato paste
- 1 tsp Madras curry powder
- 1 onion(s)
- 1 tsp oil for frying the onion rings
- 1 pinch of sugar
- 600 g potatoes, mainly waxy
- 5 g nutmeg powder or freshly ground
- 20 g butter
- 150 ml milk
- 1 romaine lettuce
- 1 tomato(s)
- 2 tbsp olive oil
- 1 tsp vinegar
- ½ tsp sugar
- 2 tbsp water, cold
- salt and pepper
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
The bratwurst can also be replaced with chicken breast or turkey schnitzel.
Wash the romaine lettuce and tomato. Dice the tomato and cut the lettuce into thin strips. Mix together a dressing of olive oil, vinegar, cold water, sugar, salt, and pepper. Pour the dressing over the salad just before serving. In a tall mixing bowl, combine the milk with the cream, curry powder, tomato paste, mustard, and honey, and season with salt and pepper. Peel and quarter the potatoes, and cook in hot, salted water for about 25 minutes. During this time, peel and halve the onion. Dice one half and thinly slice the other half. In a small pan, brown the onion strips for 15 minutes with 1 teaspoon of oil over medium heat, then sprinkle with a pinch of sugar. Turn occasionally to prevent burning. In a medium-sized pan, sear the sausages on both sides with a splash of oil, then remove. Do not clean the pan; sauté the diced onions for about 5 minutes. Then add the cream and milk mixture and bring to a boil briefly. Return the sausages to the pot and simmer gently with the lid on for 13 minutes, stirring occasionally. After the cooking time is over, strain the potato water. Add the butter and 150 ml of milk, season with nutmeg, salt, and pepper, and mash. Depending on your taste and desired consistency, you may need more milk, butter, or spices. Place the fried onions on top of the mash.
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