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While I do make my own sausage, I cannot replicate the delicious Imported Bavarian Bratwurst; however, I can make some awesome mashed rutabaga (a very underutilized veg), and locally sourced broccoli to accompany this fabulous German staple. This dish goes well with a stein or mug of beer, just sayin!
Once you have the bratwurst, what I do is place it in a pot of water, bring to a boil, and simmer gently for about ten minutes (Do not overcook or they will burst). Once heated through, brown the sausages in butter in a frying pan until golden brown on each side. Before starting the bratwurst; however, start peeling the rutabaga, cut into chunks as if making mashed potatoes, and boil in water until very tender (about 20 min.).
After the rutabaga is done, drain, add butter, half and half, and salt and pepper to taste. Mash rutabaga with a potato masher until desired consistency.
Once the rutabaga is done it can be covered and set aside while cooking the bratwurst or reheated later. I just happened to have some leftover pork gravy but you could make your own, buy it ready made, or just use butter. While cooking the bratwurst, also cook your vegetable of choice, in this case I used broccoli but have also used asparagus, fried cabbage, or whatever you like.
Prep Time: 20 min Cook Time: 30 min
Difficulty: Easy Servings: four
Ingredients:
8 Bratwurst (Preferably Imported)
1 Large rutabaga or 2 med
1 stick of butter divided (for frying & the rest for the mashed rutabaga)
1/4 c half & half (more or less)
salt/pepper
Broccoli or veg of choice to feed four
Homemade or store-bought gravy.
Guten Appetit!