- Olive Oil – 2 tbsp.
Gotzinger American Rindless Bacon (cut into lardons) – 140g
- Red Onion (finely sliced) – 1
- White Cup Mushrooms (slced) – 150g
- Garlic (finely sliced) – 1 clove
- Fresh Rosemary (leaves picked) – 1 tsp.
- Fresh Thyme (leaves picked) – 1 tsp.
- Cracked Pepper - to season
- Bay Leaf - 1
- Red Wine – splash
- Reduced Salt Beef Stock – 500ml
- Starchy Potatoes (peeled and cut into quarters) – 500g
- Salt – to season
- Milk – 125ml
- Butter – 80g
Gotzinger German Bratwurst – 4
- Corn Flour - 1 tbsp.
- Parsley (Finely chopped) – 2 tbsp.
- Water - ⅛ cup
Rich Wintery Sauce
- Heat one tablespoon of the olive oil in a medium to large size pot, then add the bacon and allow it to brown.
- Add onions, mushrooms and garlic and cook until the onions are translucent – stirring occasionally.
- Stir in the herbs and season generously with the cracked pepper then cook for one minute.
- Deglaze the pot with a splash of red wine, add the beef stock and bay leaf, bring to the boil and then lower the heat to a rapid simmer, cooking until the liquid is reduced by two thirds. (30 - 45 mins).
- Place the potatoes in a large pot of cold water to cover, seasoning generously with salt and bring to the boil. The potatoes are ready once a sharp knife can glide through without resistance.
- Drain and allow 5 minutes for the potatoes to steam before mashing.
- Mash the potatoes, heat the milk and fold through the potatoes with the butter until smooth.
- Heat the remaining tablespoon of olive oil in a fry pan on medium heat and cook the Gotzinger German Bratwurst on all sides until golden and heated through. (About 15-20 mins)
- Reheat the potato mash on the stove.
- Combine the corn flour and water then add to the sauce. On a medium heat allow the sauce to thicken for a few minutes. Prepare your plate by serving a generous scoop of mash followed by two German Bratwurst, a ladle of sauce and a sprinkle of parsley.