Bratwurst can be bought from some specialist delis and you occasionally see them in supermarkets. They make a change from normal bangers as they have a smooth but meaty texture. With a good onion sauce and crisp potato rosti they make a change for supper. Anton Mosimann often serves them at his chef reunion dinners and they always hit the spot with hungry alcohol-fuelled chefs.
4 large bratwurst sausages weighing about 150g each
2 large floury baking potatoes
1-2tbsp olive oil
for the onion sauce
2 medium onions, peeled and thinly sliced
1tbsp vegetable oil
A good knob of butter
1tsp tomato purée
1tsp Dijon mustard
100ml red wine
250ml beef stock
Salt and freshly ground black pepper
To make the sauce, heat the oil in a thick-bottomed pan and gently cook the onions for 8-10 minutes with a lid on until lightly coloured. You may need to add a splash of water if they are catching on the bottom of the pan. Add the butter, flour and tomato purée and stir well over a low heat for a minute. Add the mustard, stir well then gradually add the red wine, stirring to avoid lumps forming, before gradually adding the beef stock. Season, bring to the boil and simmer gently for 20-25 minutes until the sauce has reduced by about two thirds and thickened. If the sauce is getting too thick, add a little water. Remove from the heat and cover with a lid to keep warm.
Meanwhile put the potatoes in a pan and cover with salted water. Bring to the boil and simmer for 15 minutes so they are cooked no more than two thirds of the way through. Remove from water and leave to cool for about 15 minutes, running them under cold water if you need to speed up the process. Scrape the skin from the potatoes with a knife and grate them on the coarse side of a grater. Put them in a bowl, season and mix well.
Heat a non-stick frying pan about 20-22cm in diameter (or you can make individuals in non-stick egg or blini pans) with about a tablespoon of olive oil in and add the grated potato. Press the potato down lightly with a spatula and cook on a low heat for about 4-5 minutes until the bottom is lightly golden and crisp, then flip them over and cook for another 4-5 minutes on the other side until crisp. Keep them warm in a low oven.
To cook the sausages, grill them in a ribbed griddle pan or under a medium to hot grill for 4-5 minutes on each side until lightly coloured.
If you've made a large rosti, quarter it and serve a bratwurst on each quarter with the hot sauce spooned around.