Bratwurst with Sauerkraut and Mustard Sauce

• 900 g Yukon Gold potato
• 2 tsp Fine sea salt
• 600 g Bratwurst sausage
• 30 g Butter
• 1 large Apple, firm, tart
• 1 tsp Caraway seeds
• 500 g Sauerkraut
• 250 ml Chicken stock
• 2 tbsp Mustard
• 120 ml Double cream
• ½ tsp Black pepper

1. Put the potatoes in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then cook for 15 to 20 minutes until a knife slides in easily. Drain and cover to keep warm.
2. Meanwhile, heat a large frying pan over a medium heat and add half the butter. Add the bratwurst and cook for 12 to 15 minutes, turning often, until browned all over and piping hot throughout.
3. While the sausages cook, core the apple and cut it into small dice. When the sausages are done, transfer them to a plate and cover loosely to keep warm. Add the remaining butter to the pan.
4. Add the apple and caraway seeds to the pan and cook for 2 to 3 minutes until the apple starts to soften and smell fragrant. Stir in the sauerkraut and cook for 4 to 5 minutes until warmed through. Tip the sauerkraut mixture into a bowl and keep warm.
5. Pour the chicken stock into the same pan and bring to a simmer, scraping up any browned bits. Whisk in the mustard and simmer for 3 to 4 minutes until slightly reduced. Lower the heat and stir in the double cream, then warm gently for 1 to 2 minutes without boiling.
6. Season the sauce with the remaining 1 tsp fine sea salt and the black pepper. Return the sausages to the pan and turn them in the sauce for 1 to 2 minutes to reheat. Serve with the sauerkraut and the boiled potatoes, spooning extra sauce over everything.

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