Stir Fried Sprouts with Bratwurst
2 boxes of The Vegetarian Butcher Bratwurst
400 g of sprouts, cleaned
about 250 g chestnut mushrooms, quartered
500 g small new potatoes
1 onion, finely chopped
1 clove of garlic, finely chopped
a bunch of rosemary, just the leaves
oil for frying
freshly grated ginger to taste
salt and pepper
chili flakes (optional)
Bring a pan of water to the boil. Cut a cross in the base of the larger sprouts and blanch the sprouts in the boiling water for about 2 minutes. Drain the sprouts and rinse in cold water.
Boil the potatoes (with skins on) until tender and drain. When cooled down cut the potatoes in half.
Heat some oil in a frying pan and fry the Bratwurst until browned all over. Then cut into 1 ½ cm slices and set aside.
In a clean plan, fry the mushrooms, onions and garlic and season with salt and pepper. Set aside. Now fry the potatoes and add the sprouts and ginger stir fry for a couple of minutes. Finally add the mushrooms, the Bratwurst and the Rosemary and give the whole thing a good stir. Taste for seasoning and add a little more salt and pepper if necessary. If you like your meals spicy you can add some chilli flakes to the vegetables.
Serve in a big bowl or divide over 4 plates. Delicious with truffle mayonnaise.