SERVES:
8 as a side
INGREDIENTS:
2 pounds baby potatoes
two 5 - 6 inch links of fully cooked bratwurst (see procedure and hints)
3/4 cup diced onion
2 Tbs vegetable oil
1 cup sauerkrautm, drained (or more to taste)
approx. 2 Tbs grainy Dijon mustard
approx. 3 Tbs apple cider vinegar
approx.1/3 - 1/2 cup rough chopped parsley
salt and pepper to taste
PROCEDURE:
Get started by gently boiling two pounds of baby potatoes in just enough water to cover.
While that's happening, add a little splash of vegetable oil to a large heavy bottomed pan or cast iron skillet and saute about 3/4 cup diced onion and two 5 - 6 inch long bratwurst that have been cut in half lengthwise and thinly crosswise.
Brown the bratwurst on medium to medium high heat as the onion are softening up and, while you're keeping your eye on that, drain about 1 cup of jarred sauerkraut and rough chop a handful of parsley.
When you're happy with the bratwurst and onion, add the drained sauerkraut, add a good dollop of grainy Dijon mustard and a little splash of apple cider vinegar.
Stir that together, let it warm through and turn the heat off.
As soon as the potatoes are just cooked through, drain them really well, add them to a large mixing bowl and use a potato masher to gently crush them a bit.
Then add the bratwurst and onion, add the fresh chopped parsley and gently fold everything together.
Season it to taste and chill it down immediately in a large shallow container in the fridge or serve it up while it's still nice and warm.
HINTS:
This would be great, maybe even better, with smoked sausage. You may use uncooked bratwurst if you like. The cooking time may vary.