Thuringian Rostbratwurst on Curry Cream Sauce with Mashed Potatoes and Romaine Tomato Salad

Summary

Prep Time	45 mins
Cook Time	30 mins
Total Time	1 hr 15 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

For the mashed potatoes:

600 g potatoes, mostly waxy
5 g nutme powder or freshly round
20 g butter
150 ml milk

For the salad:

1 romaine lettuce
1 tomato (s)

For the dressing:

Thuringian Rostbratwurst on Curry Cream Sauce with Mashed Potatoes and Romaine Tomato Salad

Instructions

Wash the romaine lettuce and tomato. Dice the tomato and cut the lettuce into fine strips.
Mix a dressing of olive oil, vinegar, cold water, sugar, salt and pepper. Put the dressing over the salad just before serving.
In a tall mixing vessel, mix the milk with the cream, curry powder, tomato paste, mustard and honey and season with salt and pepper.
Peel and quarter the potatoes and cook in hot, salted water for about 25 minutes.
During this time, peel and halve the onion. Cut one half into cubes, the other into thin strips.
Roast the onion strips in a small pan for 15 minutes with 1 teaspoon of oil on a medium heat and sprinkle with a pinch of sugar. Turn it every now and then so that it does not burn.
Sear the grilled sausages in a medium-sized pan with a dash of oil on both sides and remove them.
Do not clean the pan and sweat the onion cubes in it for about 5 minutes. Then add the cream-milk mixture and bring to the boil briefly. Put the grilled sausages back in and let the lid simmer gently for 13 minutes, stirring occasionally.
When the cooking time is over, strain the potato water. Add the butter and 150 ml milk, season with nutmeg, salt and pepper and mash. Depending on the taste and consistency desired, even more milk, butter or spices may be required.
Place the fried onions on the mash.

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