Award Winning Nuremberg Bratwurst with Creamy Mash, Sauerkraut & Mustard
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
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4 Pack Nuremburg Bratwurst
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450g Dutch Cream Potatoes
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2 Tbsp Dijon Mustard
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1 Small Bunch Flatleaf Parsley
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100g Sauerkraut
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1 Tbsp Thickened Cream
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-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.
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