German Bratwurst with a Rich Wintery Sauce and Mash
This meal is bound to keep you warm over the colder winter months. The coq au vin inspired sauce is laden with red wine, mushrooms and also features our Gotzinger German Bratwurst and American Rindless Bacon.
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.