Bratwurst with Potato Salad and Cranberry Sauce

Peel the onion and the garlic, cut into small pieces. Clean and chop the mushrooms.

Heat the oil in a pan and fry the mushrooms, garlic and onion.

Cut the apple into small pieces and add them to the mushrooms and onion. Continue to fry everything together.

Stir in the tomato paste and allow to caramelize.

Deglaze with red wine and bring to a boil.

Pour in the vegetable stock, cinnamon stick and soy sauce. Cook for an additional 5 minutes stirring well.

Set the cinnamon stick aside for plating and strain the liquid. Stir in the lingonberry jam to achieve the desired consistency.

Season with salt to taste.

Boil the potatoes with their skins on in lightly salted water, then drain and peel.

Leave to cool completely and cut into thin slices. Do not grate, otherwise the slices will be too thin.

Bring the stock to a boil, add the finely chopped onion, and simmer for 2-3 minutes.

Add the vinegar and remove from heat. Allow to cool, then mix in the mustard.

Pour the cooled stock and onion mixture over the potato slices and stir gently. Leave the salad to stand for a while.

Cut the gherkins into small cubes and add to the potato salad.

Mix the mayonnaise with a little gherkin water until smooth, then pour over the salad. Fold everything in carefully and leave the salad to stand again before serving.

Fry the Bratwurst according to the package instructions over medium heat and serve with potato salad and sauce.