← All recipes

🍽️ Crispy Bratwursts on Spicy Pea-Wasabi Cream

1318 kcal · 30 min · 4 servings

Crispy Bratwursts on Spicy Pea-Wasabi Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and wash them under running water.
  2. 2. Place the potatoes in a pot with salted water.
  3. 3. Cook the potatoes for about 30 minutes until they are tender.
  4. 4. Add the peas to the same pot during the last 5 minutes of cooking time.
  5. 5. Wash the spring onions and trim off the ends.
  6. 6. Set aside a few small green pieces of the spring onions for garnish.
  7. 7. Slice the rest of the spring onions into thin rings.
  8. 8. Drain the cooked potatoes and peas in a colander.
  9. 9. Let the vegetables steam dry for a moment to release moisture.
  10. 10. Mash the potatoes and peas into a smooth puree.
  11. 11. Stir the hot milk, wasabi, and 2 to 3 tablespoons of butter into the puree.
  12. 12. Work the ingredients until a creamy consistency forms.
  13. 13. Fold the spring onion rings into the puree.
  14. 14. Season the puree with salt to your taste.
  15. 15. Melt the remaining butter in a pan over medium heat.
  16. 16. Place the Nuremberg roast sausages into the hot butter.
  17. 17. Fry the sausages slowly for about 5 minutes until golden brown.
  18. 18. Turn the sausages occasionally to ensure even browning.
  19. 19. Spoon the puree onto the plates.
  20. 20. Place the fried sausages on top of the puree.
  21. 21. Drizzle the sausages with some brown butter.
  22. 22. Garnish the dish with the reserved spring onion greens.

Nutrition per serving