Grilled Sausages with Sauerkraut and Mashed Potatoes

Ingredients

• 500 g starchy potatoes
• Salt
• 1 apple
• 1 onion
• 3 tbsp butter
• 1 can sauerkraut (770 g drained weight)
• 5 juniper berries
• 2 Bay leaves
• sugar
• 1 tbsp caraway seeds
• 150 ml apple wine (or white wine or apple juice as substitute)
• 80 g clarified butter
• 16 pork sausages
• 30 g clarified butter
• 300 ml stock
• 1 tbsp flour (for beurre manié)
• 1 tbsp softened butter (for beurre manié)
• 200 ml lukewarm milk
• 50 g softened butter
• black pepper (ground)
• nutmeg
• Dijon mustard

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for 25-30 minutes. Meanwhile, wash, halve, core and dice the apple; peel and finely chop the onion. Heat 1 tbsp butter in a pot and briefly sauté the apple and onion. Add the sauerkraut, juniper berries, bay leaves, a pinch of sugar and caraway seeds.

2. 2.

   Pour in the apple wine and about 150 ml water, then simmer for 15 minutes over medium heat. Brown the pork sausages in a hot pan with melted clarified butter all around. Remove the sausages, keep warm, deglaze the pan with stock, reduce slightly and thicken with beurre manié if needed.

3. 3.

   Drain the cooked potatoes, press through a potato masher, mix with milk and butter, season with salt, pepper and nutmeg. Spoon the mash into bowls, top each with 4 sausages, drizzle with sauce and serve with sharp Dijon mustard.