Bratwurst, Sauerkraut and Mashed Potatoes

Ingredients11

• Bratwurst8 Stück
• Sauerkraut800 g
• Starchy Potatoes1 kg
• Onion1 Stück
• Milk200 ml
• Butter40 g
• Vegetable Broth200 ml
• Canola Oil2 EL
• Salt1 TL
• Pepper1 Prise
• Nutmeg1 Prise

Instructions

1. 1

   Peel the potatoes, cut them into rough chunks, and cover them with well-salted water in a pot. Cook them covered for about 20 minutes, until they are soft and a knife slides in without resistance.

2. 2

   Meanwhile, peel the onion and dice it finely. Heat 1 tablespoon of the oil in a second pot and sweat the diced onion over medium heat until translucent and fragrant.

3. 3

   Loosen the sauerkraut a little, add it to the onion, and fry it briefly. Pour in the broth and let it simmer quietly, covered, for about 15 minutes, stirring now and then.

4. 4

   Heat the rest of the oil in a pan and fry the bratwurst over medium heat for about 12 minutes, until browned and crisp all over. Turn them several times so they color evenly.

5. 5

   Warm the milk with the butter briefly. Drain the cooked potatoes, let them steam dry, and mash them with a potato masher. Stir in the warm milk and butter bit by bit, until the mash turns creamy.

6. 6

   Season the mash with salt and a pinch of nutmeg, and season the sauerkraut with salt and pepper. Plate the mash, sauerkraut, and bratwurst together and serve right away.