• Olive Oil – 2 tbsp.
• Gotzinger American Rindless Bacon (cut into lardons) – 140g
• Red Onion (finely sliced) – 1 
• White Cup Mushrooms (sliced) – 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).

Potato Mash

• 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. 

Sausages

• 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)

To Serve: 

• 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.