Schusterjunge with a Twist

Ingredients

• 4 sausages (Bratwurst or Weisswurst) - 400g (14oz) 4 sausages (Bratwurst or Weisswurst) - 400g (14oz)
• 4 large potatoes - 600g (1.3lb) 4 large potatoes - 600g (1.3lb)
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 tablespoons butter - 28g (1oz) 2 tablespoons butter - 28g (1oz)
• 2 tablespoons olive oil - 30ml 2 tablespoons olive oil - 30ml
• 1 tablespoon whole grain mustard - 15g (0.5oz) 1 tablespoon whole grain mustard - 15g (0.5oz)
• 1 cup breadcrumbs - 100g (3.5oz) 1 cup breadcrumbs - 100g (3.5oz)
• 1/2 cup heavy cream - 120ml 1/2 cup heavy cream - 120ml
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 35g (Saturated Fat: 15g)
• Carbohydrates: 40g (Sugars: 4g)
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Boil the potatoes in a large pot of salted water until tender. Drain and let them cool slightly.
3. 3.
   In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions and cook until caramelized, about 10 minutes. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the sausages and cook until browned on all sides. Remove from the skillet and set aside.
5. 5.
   Cut the boiled potatoes into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until crispy.
6. 6.
   In a small saucepan, heat the heavy cream over low heat. Stir in the whole grain mustard and season with salt and pepper.
7. 7.
   In a separate skillet, toast the breadcrumbs until golden brown.
8. 8.
   To serve, place the roasted potatoes on a plate, top with the sausages and caramelized onions. Drizzle the creamy mustard sauce over the dish and sprinkle with toasted breadcrumbs.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but still hold their shape. Overcooking them will result in mushy potatoes.
• Sausages — Choose high-quality sausages for the best flavor. Bratwurst or Weisswurst are traditional options, but you can also experiment with other types of sausages.
• Whole grain mustard — Use a good quality whole grain mustard to add a robust and tangy flavor to the creamy sauce.

Tips & Tricks

• For a spicier version, use spicy mustard instead of whole grain mustard.
• Add a sprinkle of fresh herbs such as parsley or chives for a burst of freshness.
• Serve with a side of sauerkraut or pickles for a traditional German touch.
• If you prefer a lighter version, you can substitute the heavy cream with Greek yogurt or sour cream.
• Experiment with different types of sausages to create unique flavor combinations.

Serving advice

Serve the Schusterjunge with a side of sauerkraut or pickles for a traditional German meal. Pair it with a fresh green salad to add a refreshing element to the dish.

Presentation advice

Arrange the sausages, potatoes, and caramelized onions on a plate, drizzle the creamy mustard sauce over the top, and sprinkle with toasted breadcrumbs. Garnish with fresh herbs for an elegant touch.