Everyday Epicurean

On our recent travels to Stanthorpe, we came home with a pack of Swiss Veal Bratwurst. These white, firm pre-cooked sausages are a delight slit and baked. Thus on Saturday evening I put together a fairly Germanic spread consisting of Bratwurst, Sauerkraut, Honey Mustard Carrots, Garlic Potatoes and Green beans with a side of fresh bread (also from Thunderbolt Farm, Stanthorpe), with Dijon mustard.

Thus is a fairly basic dinner to put together, but very tasty and filling.

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First take about 8 or 9 baby potatoes, wash them and quarter them. Pre-cook the cut potatoes in a microwave steamer.
Peel three carrots and slice diagonally. Place them in a saucepan with about 1 Tablespoon of butter, 1.5 Tablespoons of Honey and a heaped Tablespoon of seeded mustard. Cover and simmer on low.

Finely chop 1 apple, and place in a larger saucepan with 1 Tablespoon of butter, 4 or 5 dried Juniper berries and half a teaspoon of caraway seeds. Sauté the apple for a few minutes then add in the drained and rinsed tin of sauerkraut. Add a splash of white port (or white wine or cognac or Dutch gin) and a pinch of salt, then add enough boiling water to just cover the sauerkraut. Cover and simmer on low.

Take 1 to 2 bratwurst per person and slit them on an angle three times.
Place your potatoes on a baking tray, sprinkle with 4 cloves of finely chopped garlic. Cover with a rack and place the bratwurst on the rack.

Bake the potatoes and bratwurst at 190C until the bratwurst have browned. Five minutes before serving, uncover the carrots and sauerkraut, and increase the heat slightly if excess liquid is evident. Steam the green beans in a microwave steamer, and put the fresh crusty loaf (wrapped in aluminium foil) in the oven.

Serve on flat dinner plates, and slice the loaf, serving in a large bowl or basket with mustard.