Bratwurst with Potato-Onion Purée

Ingredients

• 500 g waxy potatoes
• Salt
• 7 onions
• 3 tbsp butter
• 150 ml lukewarm whipping cream
• pepper (ground)
• 4 white bratwurst
• 2 tbsp clarified butter
• 1 tbsp flour (Type 405)
• 250 ml meat broth
• 2 sprigs parsley

Instructions

1. 1.

   Peel, wash, and dice the potatoes; boil in salted water for about 20 minutes.

2. 2.

   Meanwhile, peel the onions: cut three into rings and dice the rest finely.

3. 3.

   Drain the potatoes, let them steam dry, then mash with a potato masher. Mix in the diced onions and whisk in the cream until smooth. Season with salt and pepper.

4. 4.

   Heat clarified butter in a pan. Add the sausages, brown them, and keep warm in a preheated oven at 80°C (convection 60°C, gas: level 1).

5. 5.

   Sauté the onion rings in the sausage fat until golden; dust with flour and deglaze with meat broth. Simmer over medium heat for about 5 minutes while stirring, then season with salt and pepper. Wash, dry, and finely chop the parsley.

6. 6.

   Plate the purée with the bratwurst and onion sauce, garnish with parsley, and serve immediately.