Bratwurst Goulash with Carrot and Potato Mash
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 thick sausages, coarse - e.g. Rhenish bratwurst
For the sauce:
- 1 small onion (s), chopped
- 1 clove (s) garlic, pressed
- 30 g ham, smoked, diced
- 20 g butter
- 1 tablespoon flour
- 2 bay leaves
- 4 juniper berries
- 250 ml vegetable stock
- 1 teaspoon spice paste for clear meat stock
- 1 dash vinegar, (raspberry vinegar)
- salt and pepper
- nutmeg
- Parsley, dried at will
- 3 large carrot (s)
- 4 large potato (s)
- 1 cup milk, warm
- 30 g butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and carrots, cut into large pieces and cook in a little salted water until soft.
- Fry the sausages in a little oil in a frying pan. They do not need to be well done, as they can finish cooking in the sauce. Take the sausages out of the pan, cut them into oblique strips and set aside. Save the frying fat and set aside for now.
- Sauce:
- Melt the butter in a saucepan and sauté the chopped onions and garlic. Season with a little salt and pepper. When the onions have taken on a little color, sprinkle a tablespoon of flour over them and stir well so that no lumps form. Deglaze with the vegetable stock and stir in a smooth sauce. Now add the juniper berries, bay leaves, clear roast jus (this is a seasoning paste, e.g. from Oswald), vinegar and season with salt, pepper and nutmeg and let the sauce reduce a little. Now you can also pour the remaining frying fat from the sausages into the sauce. Turn down the temperature and add the sausage slices and diced ham to the sauce and let them steep in the sauce. At the very end you can, if you want, about 1 tablespoon. Add the parsley to the sauce.
- Stamp:
- When the carrots and potatoes are tender, drain off any excess water and remove the pan from the heat. Pour in some butter and warm milk and pound well with the potato masher until a homogeneous mass is formed. Always regulate the consistency of the mass with butter and milk. The stomp shouldn`t be too tight. Season to taste with salt and pepper.
- To serve, put some mash into a cold-rinsed mold (cup) and turn it into the center of a plate. Put the bratwurst goulash around the mash and serve.
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