Bratwurst with mustardy fried potatoes and braised cabbage
The fried potatoes soak up the mustardy vinaigrette creating the ultimate flavour indulgence
How long will it take?
2 ½ hours
What’s the serving size?
Serves 6 to 8
What do I need?
- ¼ cup diced shallots
- ¼ cup red wine vinegar
- ¼ cup wholegrain mustard
- ¼ cup Dijon mustard
- ¾ cup plus 2 extra tablespoons olive oil
- Salt for taste
- Freshly ground black pepper for taste
- 700g potatoes, peeled
- 6 bratwurst
- 1 teaspoon thyme leaves
- 2 tablespoons chopped parsley
- 1 half green cabbage & half red cabbage, shredded
How do I make it?
- Combine shallots and vinegar in a bowl and let stand for 5 minutes before stirring in both mustards. Whisk in ¾ cup oil and season with salt and pepper.
- In a pot of salted boiling water, cook the potatoes until tender, about 30 minutes. Drain and let cool slightly and then break into 2.5 centimetre chunks.
- Heat a grill pan and cook bratwursts over medium heat until cooked through.
- In a large non-stick frying pan, heat the remaining 2 tablespoons of oil. Add the potatoes and thyme and season with salt and pepper. Cook over moderately high heat, turning, until crisp and golden. Remove the pan from the heat and add ½ cup of the vinaigrette and the parsley. Season with salt and pepper and toss evenly to coat.
- Steam the cabbage until it has softened and then arrange on a serving platter. Scatter with the potatoes and top with the bratwurst. Drizzle with the remaining vinaigrette at the table.
Recipe from Food & Wine
