Fennel Bratwurst (Salsiccia) with rocket-mashed potatoes 4815

1.

Cut meat and bacon into strips and turn through the meat grinder. Wash the coriander, shake dry and chop finely. Crush the fennel in a mortar. Peel the garlic and press it through a garlic press. Knead the sausage meat, 15 g salt, pepper, coriander, garlic, red wine, cloves, cinnamon and fennel. Let the sausage meat steep for at least 3 hours, or better overnight.

2.

Soak the string in lukewarm water and rinse thoroughly inside and out. Carefully place the string on the sausage filling horn attached to the meat grinder. Tie the end. Fill in the sausage mixture, making sure that the string is not too full, otherwise it tends to burst when frying. Twist off the finished string to the desired length. Put the sausages in the cold

3.

For the puree, peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Wash tomatoes and cut in half. Clean and wash rocket, shake dry and cut into small pieces. Heat 1 tablespoon of oil in a pan. Briefly sauté the tomatoes and rocket. Bring the milk and butter to the boil. Drain the potatoes, add the milk butter and mash to a puree with the potato masher. Season with salt and nutmeg. Fold in the tomato pan

4.

In the meantime, heat 2 tablespoons of oil in a second pan and add the sausage in portionsFry for about 6 minutes. Serving sausage and puree

5.

Waiting time approx. 3 hours