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

by Editorial Staff

Summary

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

Ingredients

  • 2 Rostbratwurst (Thuringian Rostbratwurst)
  • 100 ml cream
  • 250 ml milk, 3.5%
  • 1 tablespoon mustard
  • 1 teaspoon honey
  • 1 tablespoon tomato paste
  • 1 teaspoon madras curry powder
  • 1 onion (s)
  • 1 teaspoon oil for frying the onion rings
  • 1 pinch sugar

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:

  • 2 tablespoon olive oil
  • 1 teaspoon vinegar
  • 0.5 teaspoon ½ sugar
  • 2 tablespoon water, cold
  • salt and pepper
Thuringian Rostbratwurst on Curry Cream Sauce with Mashed Potatoes and Romaine Tomato Salad
Thuringian Rostbratwurst on Curry Cream Sauce with Mashed Potatoes and Romaine Tomato Salad
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Instructions

  1. Wash the romaine lettuce and tomato. Dice the tomato and cut the lettuce into fine strips.
  2. Mix a dressing of olive oil, vinegar, cold water, sugar, salt and pepper. Put the dressing over the salad just before serving.
  3. In a tall mixing vessel, mix the milk with the cream, curry powder, tomato paste, mustard and honey and season with salt and pepper.
  4. Peel and quarter the potatoes and cook in hot, salted water for about 25 minutes.
  5. During this time, peel and halve the onion. Cut one half into cubes, the other into thin strips.
  6. 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.
  7. Sear the grilled sausages in a medium-sized pan with a dash of oil on both sides and remove them.
  8. 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.
  9. 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.
  10. Place the fried onions on the mash.

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