Ingredients for 4 persons
For the bowl:
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300 g Kühne Sauerkraut
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200 g Kühne pumpkin (drained)
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2 Bratwurst
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4 TBSP Flour
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Frying oil
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0.5 Bunch Chives
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2 TBSP Lingonberry jam
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2 TBSP Kühne fried onions
For the mashed potatos:
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0.5 kg Potatos
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80 g Butter
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60 ml Milk
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50 ml Cream
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1 Pinch Nutmeg
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Salt, Pepper
For the gravy:
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1 Onion
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50 g Bacon
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1 TBSP Flour
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1 Bay leaf
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2 Sprigs Thyme
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1 TBSP Butter
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800 ml Beef stock
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1 TBSP Tomato paste
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Salt, Pepper
Preparation
Dice the onion and cut the bacon into small cubes.
Render the bacon in a pan over medium heat. Add the butter and let it melt. Add the onions and sauté everything for about 5 minutes.
Sprinkle flour evenly over the onions and bacon and stir in. Mix in the bay leaves, thyme, and tomato paste, briefly roast, then deglaze with stock. Simmer over medium heat until the gravy thickens to the desired consistency.
Pass the finished gravy through a fine-mesh sieve and season with salt and pepper.
Peel the potatoes and cut into even pieces. Place in a pot of salted water and cook over medium heat for about 15–20 minutes, until soft.
Drain, then add milk and butter to the potatoes and mash briefly. Season with salt, pepper, and nutmeg.
Heat oil in a pot to about 170°C. Coat the bratwurst in flour, ensuring all sides are covered. Carefully fry in the hot oil until crispy all around. Drain on kitchen paper.
Warm the sauerkraut according to the package instructions. Wash and dry the chives, then cut into rings. Cut the bratwurst into pieces.
Arrange mashed potatoes, Kühne Sauerkraut, Kühne pumpkin pieces, fried bratwurst, and lingonberry jam in a bowl. Pour a little gravy over, then top with Kühne fried onions and chives.