Bratwurst Sausages with Creamy Mash, Sauerkraut & Mustard

Peel Dutch cream potatoes and cut into 2 cm chunks. Cover with water in a pot, add 1 Tsp of salt and bring to the boil. Cook until tender, about 8-10 minutes. Set aside.

Heat a pan with a drizzle of oil over medium heat and add bratwurst sausages. Cover with a lid (or foil) and cook for 10 minutes, turning occasionally to brown all over and ensure they are cooked through.

Bring a pot of water to boil for cooking the veggies in step 5. Add sauerkraut to another smaller pot and warm over medium heat, about 4-5 minutes (See tip). Pick flatleaf parsley leaves (discard stems) and roughly chop.

Tip! Adding 1/4 of a cup (1/2 a cup for family and 4 serve) of dry white wine to the sauerkraut really lifts the flavour, just simmer until reduced. It will need more time for the sauerkraut to cook but it's worth it. Stir occasionally.

Drain potatoes, add thickened cream and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Cut the broccoli into small florets. Trim the tops from the green beans. Add the veggies to the boiling water and cook for 3-4 minutes until cooked to your liking. Drain and set aside to keep warm.

Tip! We've added some veg to this dish since it was last run which is why they aren't in the final picture yet!

Divide the creamy mash, veggies and sauerkraut between plates and top with bratwurst sausages and serve the Dijon mustard on the side. Enjoy!

Peel Dutch cream potatoes and cut into 2 cm chunks. Cover with water in a pot, add 1 Tsp of salt and bring to the boil. Cook until tender, about 8-10 minutes. Set aside.

Heat a pan with a drizzle of oil over medium heat and add bratwurst sausages. Cover with a lid (or foil) and cook for 10 minutes, turning occasionally to brown all over and ensure they are cooked through.

Bring a pot of water to boil for cooking the veggies in step 5. Add sauerkraut to another smaller pot and warm over medium heat, about 4-5 minutes (See tip). Pick flatleaf parsley leaves (discard stems) and roughly chop.

Tip! Adding 1/4 of a cup (1/2 a cup for family and 4 serve) of dry white wine to the sauerkraut really lifts the flavour, just simmer until reduced. It will need more time for the sauerkraut to cook but it's worth it. Stir occasionally.

Drain potatoes, add thickened cream and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Cut the broccoli into small florets. Trim the tops from the green beans. Add the veggies to the boiling water and cook for 3-4 minutes until cooked to your liking. Drain and set aside to keep warm.

Tip! We've added some veg to this dish since it was last run which is why they aren't in the final picture yet!

Divide the creamy mash, veggies and sauerkraut between plates and top with bratwurst sausages and serve the Dijon mustard on the side. Enjoy!