← All recipes

🍽️ Fried sausages with potato and savoy cabbage mash, crispy bacon, and blueberry-red currant sauce

1106 kcal · 30 min · 4 servings

Ingredients

• 12 small fried sausages
• 60 g bacon cubes
• 2 tbsp vegetable oil
• Parsley (for garnishing)
• 400 g floury potatoes
• 200 g savoy cabbage leaves
• salt
• 100 ml milk
• 15 g soft butter
• nutmeg
• 1 chili pepper
• 1 tbsp vegetable oil
• 100 ml red wine
• 100 ml red currant juice
• 100 g blueberries
• 100 g red currants
• salt

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Peel the potatoes completely.
3. 3. Place the peeled potatoes in a pot with salted water.
4. 4. Boil the potatoes for about 30 minutes until tender.
5. 5. Wash the savoy cabbage leaves under running water.
6. 6. Remove the tough stems from the savoy cabbage leaves.
7. 7. Cut the savoy cabbage into bite-sized pieces.
8. 8. Blanch the cabbage for about 6 minutes in salted water (cook briefly in boiling water).
9. 9. Drain the cabbage.
10. 10. Drain the cooking water from the potatoes.
11. 11. Press the hot potatoes through a potato ricer.
12. 12. Heat milk, cream, and butter in a small saucepan.
13. 13. Stir the warm milk-cream-butter mixture into the potatoes gradually.
14. 14. Fold the blanched cabbage into the mashed potatoes.
15. 15. Season the mash with salt and freshly ground nutmeg.
16. 16. Keep the mash warm on a hot water bath.
17. 17. Wash the chili pepper under running water.
18. 18. Remove the stem of the chili pepper.
19. 19. Finely chop the chili pepper.
20. 20. Sweat the chopped chili in hot oil.
21. 21. Deglaze the chili with red wine and the juice.
22. 22. Let the sauce simmer for about 5 minutes.
23. 23. Wash the blueberries and red currants.
24. 24. Clean the berries (remove any impurities).
25. 25. Add the berries to the sauce.
26. 26. Simmer the sauce for about 5 minutes over low heat.
27. 27. Season the sauce with salt.
28. 28. Fry the sausages and bacon together in hot oil.
29. 29. Fry the sausages and bacon for about 6 minutes until golden brown on all sides.
30. 30. Serve the mash on plates.
31. 31. Place the sausages on the mash.
32. 32. Arrange the blueberry sauce around the mash.
33. 33. Garnish the dish with parsley.
34. 34. Serve the dish immediately.

Nutrition per serving

• kcal: 1106
• Protein: 44 g · Fett/Fat: 91 g · Carbs: 24 g