Westphalian Rosary extra

Ingredients for 4 servings:

• 600 g bratwurst, coarse, in one piece, uncooked
• 2 tbsp flour
• 1 kg potatoes
• ½ bunch marjoram or 1 tsp dried marjoram
• 2 tbsp oil
• Salt
• Black pepper, freshly ground
• ½ cup whipped cream (125 ml)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bratwurst

Roll the sausage (best ordered in advance from the butcher) into a spiral shape and secure the end with wooden skewers (e.g. toothpicks). Then coat briefly in flour. Peel and wash the potatoes, then cut into thin slices or grate them thinly. Wash the fresh marjoram, shake dry, and pick off the leaves. Heat the oil in an ovenproof pan (with a lid). Pierce the sausage spiral several times and fry in the hot oil on both sides until browned, then remove. Fry the potato slices in the frying fat, turning occasionally, until golden brown. Season with salt, pepper, and marjoram. Place the sausage spiral on top of the potatoes. Pour the cream over it and bring everything to a boil briefly. Cover the pan with aluminum foil and put the lid on. Bake everything in a preheated oven at 200°C for about 1 hour. Serve from the pan. Serve with a fresh leaf salad, mustard, and a cold beer. For the original Westphalian or “Dortmunder Rosenkranz” (Dortmund Rose Wreath), the bratwurst ring is simply fried in hot fat on the edge of the pan. Thinly sliced ​​potatoes are placed in the center of the pan, finely diced onions are scattered over the sausage, and the whole thing is fried for about 10 minutes, turning occasionally. Then, a little hot meat broth is poured in and the whole thing is cooked in a covered pan. Tip: Instead of the bratwurst, you can also use Mettenden sausages in a ring.