Organic bratwurst with fresh fennel salad and potatoes
Bratwurst with a crispy salad including celery, fennel, mandarin and lamb's lettuce.
Wash the potatoes and halve them.
Bring a large pan of water with salt, if necessary, and cook the unshaved baby potatoes in 10 min. Drain and drain well.
In the meantime, heat the oil in a frying pan and fry the potatoes on medium heat for 14 minutes until golden brown and done. Change regularly.
Heat the rest of the oil in the other frying pan and fry the sausages on high heat all around. Turn down the heat and fry for 12 minutes. Times regularly.
Meanwhile, wash the celery and cut into little bows.
Wash the fennel and cut the bottom and the green of the tuber. Halve the tuber, remove the hard core and cut into slices as thin as possible.
Let the mandarins drain. Mix the celery, fennel, mandarin, lamb's lettuce, raisins and dressing in a large bowl and season with pepper.
Divide the sausage, potatoes and salad over the plates. Slice the parsley and sprinkle over the salad.
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