Bratwurst with Sauerkraut and Mustard Mash

• 750 g Yukon Gold potato
• 2 tsp Fine sea salt
• 1 medium Yellow onion
• 60 g Unsalted butter
• 6 pieces Bratwurst sausage
• 450 g Sauerkraut
• 1 tbsp Apple cider vinegar
• 150 ml Whole milk
• 2 tbsp Whole-grain mustard
• ½ tsp Black pepper

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the salt. Bring to the boil, then cook for 15 to 18 minutes until very tender.
2. Meanwhile, peel and finely slice the onion. Melt 20 g of the butter in a large frying pan over a medium heat, then cook the onion for 6 to 8 minutes until soft and lightly golden. Add the sauerkraut and cider vinegar, then simmer for 5 minutes, stirring, until warmed through and glossy.
3. Push the sauerkraut mixture to one side of the pan and add the bratwurst to the other side. Cook over a medium heat for 10 to 12 minutes, turning often, until browned all over and piping hot throughout. If the pan looks dry, add a small knob of the remaining butter to help the sausages colour.
4. Drain the potatoes well and return them to the hot pot for 1 minute to steam-dry. Warm the milk briefly, then add it to the potatoes with the remaining butter, whole-grain mustard, black pepper and the remaining 1 tsp salt. Mash until creamy and smooth, adding a splash more milk only if needed for texture.
5. Spoon the mustard mash onto plates and top with the bratwurst. Serve with the warm sauerkraut alongside, spooning over any buttery juices from the pan. Taste and adjust with a little more black pepper if you like.

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