Bratwursts with Mashed Potatoes Alongside Sauerkraut, pickles and Mustard
Bratwursts with Mashed Potatoes Alongside Sauerkraut, pickles and Mustard


  1. Make the mashed potatoes. Peel the potatoes and evenly cut into cubes. Place in a large pot with the salt and cover with water. Place the pot over high heat and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, until the potatoes are soft and they are easily pierced with a knife.  
  2. While the potatoes cook, preheat an oven to 175° C. Line one or two baking sheets large enough to accommodate all the potatoes in a single layer, with parchment paper. Set aside. 
  3. Strain the cooked potatoes, making sure to remove as much water as possible. Spread them in a single layer on the prepared baking sheet/s (divide them onto two sheets if necessary). Place the sheet/s in the preheated oven and bake for 5 minutes to dry out and reduce the amount of moisture they contain. 
  4. Remove the potatoes from the oven and pass them through a food mill or mash by hand, till smooth. While still warm, stir in the butter and season with salt and pepper. Set aside and keep warm. 
  5. Place the prepared sauerkraut and its liquid in a small saucepan and cook over a low flame till heated through. Remove from heat and keep warm.  
  6. Prepare the Redefine Bratwursts. Heat the oil in a wide skillet over medium-high heat. Add the Redefine Bratwursts to the pan and fry for 10 minutes until cooked through. Remember to rotate a few times during the cooking to get some nice caramelization. When done, remove from heat and cut the bratwurst into thick slices. 
  7. Spread some mash potatoes on the side of a plate or wide shallow bowl. Mound some warm sauerkraut alongside the mash potatoes. Top with the sliced bratwurst and sprinkle with chopped parsley. Serve with a side of mustard and pickled cucumbers. 
  8. Bon Appetit! 
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2 tbsps. neutral oil

1/2 large potato, peeled and chopped

2 tbsps. (25 g) butter*

1/2 cup natural sauerkraut (any commercially available)

1 tsp. (5 g) chopped parsley leaves

1/2 tsp. (2.5 g) salt

2 tbsps. (30 g) mustard

Pickled cucumber

*To make the recipe vegan, substitute to vegan butter and soy / oat milk.