A German classic: Cheesy Franks, mash and sauerkraut recipe

Ingredients

• 4 Cheese Frankfurters (available from sausageman.co.uk)
• ...for the creamy mash...
• 4 medium sized potatoes
• 50g butter
• 50ml double cream
• Salt and pepper, to taste
• Handful of chives
• ...for the ultimate sauerkraut...
• 1 jar sauerkraut (available from sausageman.co.uk)
• 1 pack smoked bacon rashers (available from sausageman.co.uk)
• 1 tsp cooking oil
• 1 tbsp goose fat
• 2 tsp sugar
• Salt and pepper, to taste
• ...for the caramelised carrots...
• 5 medium sized carrots
• 1 tbsp goose fat
• 2 tsp sugar
• ...for the broccoli...
• 1 broccoli head
• Olive oil, salt and pepper to taste

Instructions

1. Chop the smoky bacon rashers into strips, then add them to a deep frying pan with a little oil. As the bacon browns, add a spoon of goose fat with the sauerkraut and heat gently. Add 2 teaspoons of sugar, then salt and pepper to taste.
2. Peel the carrots and potatoes and add them to a pan with the broccoli. Boil for 10 minutes, drain and cool – then separate the carrots, broccoli and potatoes.
3. Warm one tablespoon of goose fat in a pan, then add the carrots. Add two teaspoons of sugar and allow to caramelise.
4. Grill the Cheese Frankfurters for 7-8 minutes, turning frequently until the meat swells and the skin is brown/cracking all over.
5. Return the drained potatoes to the pot, then add butter and cream as you mash (or use a ricer if you've got one). Chop up the chives, and top before serving.
6. Serve the broccoli with a dash of olive oil, salt and pepper alongside your caramelised carrots.
7. Put it all together on a platter, and enjoy.

Recipe by

The Sausage Man