Grilled Sausages with Spicy Pea Wasabi Puree
Grilled sausages served over a spicy pea wasabi puree made from fresh ingredients in the meat category.
Ingredients
- 600 g starchy boiling potatoes
- Salad
- 250 g peas (fresh or frozen)
- 4 Spring Onions
- 125 ml milk
- 1 tsp wasabi
- 50 g butter
- 12 Nürnberger Rostbratwürste
- 2 tbsp plant oil
Instructions
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1.
Peel, wash and boil the potatoes in salted water for about 30 minutes. Add the peas during the last 5 minutes of cooking.
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2.
Wash and trim the spring onions; set aside some green parts for garnish and slice the rest into thin rings. Drain the potatoes and peas, let them steam dry, then mash. Stir in hot milk, wasabi, and 2–3 tbsp butter until a creamy puree forms. Fold in the sliced spring onions and season with salt.
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3.
Brown the Nürnberger sausages slowly in the remaining butter in a not-too-hot pan for about 5 minutes, turning occasionally.
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4.
Plate the sausages on top of the puree and drizzle with a little browned butter. Garnish with spring onion greens before serving.
