Bratwurst stewed in RED TRIE with Juniper Sqash


4 Servings

  1. Soak the Bratwürste in milk at leat for half an hour, this gives the casing more elasticity for the frying pan.
  2. Melt butter in a high pan and fry the onions over medium heat. Add the sausages and fry slightly.
  3. Add the TRIE, it should hae room temperature, and allow to simmer. Season to taste with pepper, salt and majoram.
  4. Meanwhile stew the squah with butter and half of the juniper. Add the stock and allow to stew for approx. 20 minutes. Strain and allow to evaporate.
  5. Add Gin and blenderize.
  6. Add little salt and place the pureé in a conical shape in a bowl ( base down)
  7. Froth up the butter with the remaining juniper, fry the thyme and sprinkle over the purée = garnish!

Place the sausages nicely into the pan and pimp them up with freshly grated horseradish. Some guests might choose white wine rather than white bread as accompaniment.


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