Award Winning Nuremberg Bratwurst with Creamy Mash, Sauerkraut & Mustard

25 min
800 calories

Adrian's Continental Smallgoods is renowned for their produce with a reputation for consistency of product and flavours. Their reputation has increased due to winning several local and national awards and through word-of-mouth from satisfied customers. They use the finest quality ingredients sourced locally from W.A. This recipe is as easy as it gets; great produce, simple preparation. Boom!

Number of servings

Ingredients

4 Pack Nuremburg Bratwurst
450g Dutch Cream Potatoes
2 Tbsp Dijon Mustard
1 Small Bunch Flatleaf Parsley
100g Sauerkraut
1 Tbsp Thickened Cream

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Frypan
2 Pots

1 Cook Potatoes

Peel potatoes and cut into 2 cm chunks. Cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes. Set aside.

2 Mash Potatoes

Drain potatoes, add cream and mash until smooth. Taste and season as required. Cover with lid to keep warm.

3 Heat Bratwurst

Heat a pan with a drizzle of oil over medium heat and add bratwurst sausages. Cover with a lid (or foil) and cook for 10 minutes, turning occasionally to brown all over. Note: the bratwurst have been blanched and are already cooked, so you are just heating through.

4 You Plate It

Divide the creamy mash and sauerkraut between plates and top with bratwurst sausages and serve the mustard on the side. Enjoy!

5 Warm Sauerkraut

Add sauerkraut to a small pot and warm over medium heat, about 4-5 minutes. Pick parsley leaves (discard stems) and roughly chop.

Tip! Alternatively, you can just heat the sauerkraut in a microwave safe dish.

Step-by-step instructions