Grilled bratwurst with cauliflower mash and mustard
Saturday 17 January 2009
This is a great way to use up the leafy bits of cauliflower rather than throwing them in the bin or on the compost. If you can't find bratwurst sausages, then this will also work well with any other good-quality, meaty sausage.
4 bratwurst sausages
The trimmings from a medium cauliflower
A couple of good knobs of butter
Salt and freshly ground black pepper
For the sauce
1 small onion, peeled, halved and finely chopped
A good knob of butter
tbsp of plain flour
tsp tomato purée
tsp English mustard
100ml red wine
250ml hot beef stock
2tsp grain mustard
First make the sauce: cook the onion in the butter for 2-3 minutes without colouring. Stir in the flour and stir on the heat for a minute, then add the tomato purée and mustard.
Gradually stir in the red wine followed by the hot beef stock to avoid lumps forming, bring to the boil and simmer gently for 30 minutes until the sauce has thickened. If it's getting too thick, add a little water, or continue simmering if it's too thin. Season.
Meanwhile, bring a pan of salted water to the boil and cook the cauliflower trimmings for 8-10 minutes or until tender, then drain and blend to a coarse purée in a food processor or chop by hand. Transfer to a clean pan, add the butter and season.
Score the bratwurst about 4 or 5 times on each sausage and cook under a medium grill for about 10 minutes. To serve, heat the cauliflower mash up and spoon on to the centre of warmed serving plates. Place the sausage on the mash and spoon the sauce around.
As Voltaire once said, “Ice cream is exquisite. What a pity it isn’t illegal”
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