Comforting sausages are done in the simplest way, accompanied with my lovely onion chutney and served with a butternut squash potato mash. Local, seasonal and incredibly satisfying. Prost!
Total Time: 1 hour
[amazon_link asins=’B004YVQ7KI’ template=’ProductAd’ store=’nonstopstra0c-20′ marketplace=’US’ link_id=’550d52e0-af15-11e7-937c-c5d75440530f’]
[amazon_link asins=’B008UQ5EHU’ template=’ProductAd’ store=’nonstopstra0c-20′ marketplace=’US’ link_id=’6c1762ec-af17-11e7-9b0d-cf1bb41d8c99′]
[amazon_link asins=’B018WIX364′ template=’ProductAd’ store=’nonstopstra0c-20′ marketplace=’US’ link_id=’845daeb6-af17-11e7-a2fd-c10290b3d899′]
Shopping List
A splash of olive oil
4 medium shallots or 2 red onions, peeled and finely chopped
1 cup of lager
A knob of butter
2 tablespoons of cane sugar
A splash of Balsamic Vinegar
Sea salt
The Butternut Squash Potato Mash:
1 large potato, peeled, washed and diced
180g of butternut squash (preferably juicier thinner part), washed, peeled and diced
1 apple, washed, peeled, cleaned and quartered
Sea salt, ground black pepper
1 tablespoon of crème fraîche
A knob of butter
10 leaves of fresh sage, finely chopped
4-5 Rostbratwurst to serve with
Weight Converter