Stir Fried Brussels Sprouts with Bratwurst

Stir Fried Brussels Sprouts with Bratwurst

Stir Fried Sprouts with Bratwurst

4 servings.

2 boxes of The Vegetarian Butcher Bratwurst
400 g of Brussels 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 Brussels 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 pan, fry the mushrooms, onions and garlic and season with salt and pepper. Set aside. Now fry the potatoes and add the Brussels sprouts and ginger and 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.