Ingredients
Ingredients
- Redefine Bratwurst (2 sausages, 100 g each), frozen
- 1 package
- olive oil
- 2 tbsp.
Puree
- medium (375 g) potatoes, boiled
- 2
- celery stalks
- 2 (125 g)
- milk \ vegan milk (unsweetened)
- 2/3 cups (150ml)
- butter \ vegan butter, melted
- 125g
- Pinch of nutmeg
- Pinch of salt
- truffle oil (possible)
- 1.5 tbsp. (20g)
Brussels sprouts
- Brussel sprouts, halved
- 2 cups (250 g)
- butter / olive oil
- 2/3 tbsp. (10g)
- Pinch of salt and pepper
Cinnamon red wine sauce
- oil
- 1 tbsp.
- white onion, chopped
- 1/2
- mushrooms, chopped
- 4 (75 g)
- garlic
- 1/2 clove
- apple, cut to cubes
- 1/2
- tomato paste
- 1/2 tbsp.
- red wine
- 1/4 cup (50ml)
- soy sauce
- 1/5 tbsp.
- 200ml vegetable stock
- 4/5 cup
- Pinch of Cinnamon
- Pinch of Salt
Method
Make the mash. Peel potatoes and celery and cut into small pieces.
Boil in salted water for 10-13 min, as soon as they are soft, strain onto a sieve, crush with any type of masher.
Stir in the milk and butter until smooth. Season with nutmeg, salt and truffle oil, mix well and set aside.
Prepare the brussels sprouts. Melt the butter in a pan over medium heat and sauté the sprouts for about 10 minutes until they are soft. Season with salt and pepper.
Prepare the sauce. Heat oil in a pan over medium-high heat and sauté onion and mushrooms. Add the apple cubes, and sauté for 3 min.
Add tomato paste and mix well until caramelised.
Add red wine, bring to a boil, then add vegetable stock and soy sauce, cook for 2 minutes, mix and strain to get a smooth sauce.
Season with cinnamon and salt.
Prepare the Redefine Bratwurst. Heat the oil in a pan over a 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.
Plate your dish. Spoon and spread a generous amount of the puree onto the bottom of the plate. Top the puree with halved Redefine Bratwurst and drizzle with wine sauce. Serve warm.
Bon Appetit!
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Vanessa